VIENNESE COFFEE CAKE
Source of Recipe
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Recipe Introduction
Serves: 12
Source: Viking Kitchen Store Cooking Class
List of Ingredients
Praline Topping:
½ cup chopped pecans
3 TBSP brown sugar
2 tsp instant hot cocoa mix
2 tsp cinnamon
Coffee Cake Mix:
¾ cup butter, softened
1 ½ cups sugar
2 eggs
1 cup low fat sour cream
½ tsp vanilla extract
1 ½ cups sifted flour
1 tsp baking powder
¼ tsp salt
Recipe
1. Combine all topping ingredients in small bowl; set aside.
Preheat
oven to 350 degrees.
2. Cream butter and sugar in a mixing bowl until light and fluff;
beat
in eggs. Fold in sour cream and vanilla.
3. Sift flour, baking powder and salt in small bowl. Fold into
sour
cream mixture; batter will be very thick.
4. Spoon half of batter into greased and floured 10" tube pan.
Sprinkle all topping over batter; add remaining batter.
5. Bake for 50 min. or until light golden brown.
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