"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

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Cinnamon Sour Cream Coffee Cake Recipe

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This recipe for Cinnamon Sour Cream Coffee Cake, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Connie Cramer
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1 1/4 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp. soda
1 12 tsp. baking powder
1 tsp. vanilla
1 cup pecans, finely chopped
1 Tbsp. cinnamon
4 Tbsp sugar
Directions:
Directions:
In a large bowl combine the butter, sugar and eggs. Beat until light and fluffy. Blend in sour cream. Sift flour, soda and baking powder together. Add to cream mixture. Add vanilla; blend well. Spoon half the batter into 9 in tube pan or 10 in bundt pan which has been buttered and floured. Mix the nuts, cinnamon and sugar together. Sprinkle half of this mixture over the batter. Spoon in remaining batter and top with the rest of the nut mixture. Place into cold oven. Set oven to 350 and bake about 55 minutes.

 

 

 

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