Friday, February 22, 2013

Sour Cream Coffee Cake

Sour Cream Coffee Cake

2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup butter or margarine, softened
1 cup sugar
1 tsp vanilla
2 eggs, beaten
1 cup sour cream
½ cup chopped nuts
½ cup brown sugar
½ cup white sugar
1 tsp cinnamon

Heat oven to 350.  Grease and flour 10 inch Bundt pan, set aside.
Sift flour, baking soda and powder, and salt. 
Cream butter, sugar, vanilla, eggs and sour cream.
Mix dry and wet ingredients in large bowl
In separate bowl, mix nuts, brown and white sugars, and cinnamon.
Place half of batter in Bundt pan; sprinkle nut mixture on top.  Cover with remaining batter.
Bake at 350 for 45-50 minutes until top is lightly browned and toothpick inserted in cake comes out clean.
Cool slightly and unmold cake.
Alternative:  Omit nut mixture and fill with raspberry jam.

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