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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Coffeecake Recipe

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This recipe for Sour Cream Coffeecake is from Cookbook for Cameron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks butter, softened
1 ½ c sugar
3 eggs
1 ½ c sour cream
1 tsp baking soda
1 tsp baking powder
2 ½ c plain flour
1 tsp almond extract
1 c brown sugar
2 Tbsp cinnamon
½ c chopped pecans
Directions:
Directions:
Makes 3 -9” cakes
Grease 3-9” cake pans

For filling and topping combine:
1 c brown sugar
2 Tbsp cinnamon
½ c chopped pecans

Cream butter and sugar until light and fluffy.
Add eggs and beat well.
Sift dry ingredients and add to butter mixture alternately with the sour cream.
Stir in extract.

Place thin layer of batter in each pan, sprinkle with brown sugar mixture, add more batter and then cover with brown sugar mixture.
Bake 350º for 25 minutes
Number Of Servings:
Number Of Servings:
3 coffee cakes
Personal Notes:
Personal Notes:
Makes great gifts, especially for Christmas or if someone is expecting company. They freeze well.

 

 

 

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