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Sour Cream Coffee Cake Recipe

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This recipe for Sour Cream Coffee Cake, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Vaughn
Added: Tuesday, September 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup pecans, chopped
1/4 cup sugar
1 Tbsp ground cinnamon

1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda

1/2 cup butter
1 cup sugar
2 eggs, well beaten
1 Tbsp vanilla
1 cup sour cream

Directions:
Directions:
Mix pecans, sugar, and cinnamon and set aside in small bowl. Sift together flour, baking powder, and baking soda and set aside. Cream butter and sugar in mixing bowl, add eggs and vanilla. Add dry ingredients and sour cream alternately, whip until blended well. Pour half of batter into greased and floured 9-inch square dish. Top with half of sugar/cinnamon mixture. Cover with remaining batter and top with remaining sugar mixture. Bake at 375 for 30 minutes, until firm in center. You may make struesel (a mix of confectioner sugar and milk) and pour over the cake after cooled for few minutes. Serve in squares warm.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
A long time favorite for brunches, with fruit and coffee.

 

 

 

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