Sour Cream Coffee Cake #2
Source of Recipe
Heartland Baking
Recipe Introduction
Goes together quickly and is yummy!
List of Ingredients
1/2 c butter
1 c sugar
2 eggs, slightly beaten
1 tbsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 c sour cream
Topping:
1/3 c firmly packed brown sugar*
1/4 c granulated sugar
1 tsp cinnamon
1 c well chopped pecans
Recipe
Preheat to 350. Grease a 10 inch cake pan and line with waxed paper**.
Cream butter and sugar well.
Continue to beat while adding eggs in a steady stream.
Beat in vanilla.
Sift flour, baking powder and salt together.
Mix the baking soda into the sour cream***.
Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream to the egg mixture. Mix well after each addition.
Combine topping ingredients.
Pour half of the batter into the prepared pan.
Sprinkle with half of the topping.
Spread the other half of the batter over topping.
Top with remaining topping.
Bake at 350 for 40 to 45 minutes or until a tooth pick tests clean.
NOTES:
*Due to allergies, I used granulated sugar in place of the brown sugar - I think the brown sugar would be delicious. I might reduce the amount next time, it was quite sweet.
**I did put the waxed paper in the pan but I will omit it the next time.
***The sour cream really rises and bubbles, so be sure to use a 2 cup measure or a bowl that will hold more than 1 cup.
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