Recipe - Favorite Sour Cream Coffee Cake

1 cup Butter or margarine at
Room temperature
1 One fourth cup Sugar
2 Eggs
1 cup Sour cream
1 One half teaspoon Vanilla extract
2 cup Flour
1 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
Topping
1 One fourth cup Pecans or walnuts broken
One fourth cup Sugar
1 tablespoon Ground cinnamon

1. Preheat oven to 350 degrees F. Butter a 9inch 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 9inch 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 heavyduty aluminum foil, label and date, and
freeze at 0 degrees F up to 6 weeks. To bake, do not thaw. Remove foil and
bake at 350 degrees F until cake tests done, about 1 hour. Cool 15 minutes
before removing from pan.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip