Favorite Sour Cream Coffee Cake

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine - room temp
1 1/4 cups	247g / 8.7oz	Sugar
2		Eggs
1 cup	237ml	Sour cream
1 1/2 teaspoons	7.5ml	Vanilla extract
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
		Topping
1 1/4 cups	296ml	Pecans or walnuts - broken
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Ground cinnamon

Recipe Instructions

1. Preheat oven to 350F. Butter a 9-inch fluted or plain tube pan.

2. In large bowl of electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla.

3. Stir together flour, baking powder, baking soda, and salt. Gradually beat into butter mixture.

4. Prepare topping. Scatter half the topping evenly over bottom of pan. Spoon in half the batter. Add remaining topping and spoon on remaining batter.

5. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan.

Makes one 9-inch coffee cake, 8 to 12 servings.

Topping: In a small bowl, combine nuts, sugar, and cinnamon.

* Timesaver Tip: Coffee cake may be made ahead and frozen before baking. Wrap tube pan tightly with heavy-duty aluminum foil, label and date, and freeze at 0F up to 6 weeks. To bake, do not thaw.

Remove foil and bake at 350F until cake tests done, about 1 hour. Cool 15 minutes before removing from pan.

NOTES : A cinnamon and nut mixture serves as both filling and topping for this quick and easy breakfast or brunch cake.

Source:
the California Culinary Academy

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