Wednesday, August 10, 2011

Sour Cream Coffee Cake

This recipe can be found in most any cook book, but it is so easy and delicious. My family loves it. It is easily put together and cooks up beautifully. This is a picture of the bread after about half of it was eaten; not a great picture, but an accurate one that shows that this cake does not last long.

Sour Cream Coffee Cake

1 teaspoon cinnamon
1/2 cup sugar
1/2 cup (1 stick) butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

Preheat oven to 350F degrees.
In small bowl, combine the cinnamon and 1/2 cup sugar; set aside.
In large mixing bowl, cream butter and 1 cup sugar. Beat in eggs, vanilla, and sour cream.
In medium bowl, combine flour, baking soda, and baking powder. Add to the creamed batter and beat for 3 minutes. Grease a Bundt pan. Pour half of the batter into pan, smoothing out with a spoon. Sprinkle 3/4 of cinnamon-sugar mixture over batter. Add remaining batter, smooth out with a spoon and then sprinkle on remaining cinnamon-sugar mixture. Bake at 350 degrees for 60-65 minutes until cake tests done with a toothpick.Leave in pan for 10 minutes, then invert onto serving dish to cool. Slice into 12-16 pieces. This freezes well.

*Nuts can be added to this, especially popular is pecans. Add 1/2 cup to 1 cup chopped nuts, if desired.

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