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Cfc: Moist Sour Cream Coffee Cake

Source of Recipe

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Moist Sour Cream Coffee Cake

Kraftrecipes.com
Recipe by Kraft
108 reviews rate this recipe 4.5 of 5 hearts.
Prep Time 15min. Bake time 45-50 min.
24 servings

With its streusel topping made with sweet pecans, brown sugar and cinnamon, our sour cream coffee cake is sure to be your most-requested recipe!

What You Need:

• 2 cups flour
• 1 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1-1/2 cups granulated sugar
• 3/4 cup margarine or butter, softened
• 1 tsp. vanilla
• 2 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Reduced-Fat Sour Cream
• 1 cup chopped PLANTERS Pecans
• 1/3 cup packed brown sugar
• 1-1/2 tsp. ground cinnamon

Make It:
• Heat oven to 350°F.

• Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.

• Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.

• Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

1/24 of recipe equals: Calories 208; Total fat 10g (Saturated fat 1.2g); Cholesterol 39mg; Sodium 105mg; Carbohydrate 25g; Dietary fiber 1g; Sugars 16g; Protein 2g