"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cinnamon Swirl Coffee Cake Recipe

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This recipe for Cinnamon Swirl Coffee Cake, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Bonner


2 cups all purpose flour
1 tsp. baking powder
1/4 tsp salt
1 cup butter or margarine
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla flavoring

1/2 cup brown sugar
1 cup chopped pecans
2 tsp. cinnamon

Sift flour, baking powder and salt together. Set aside. Mix the butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Blend in the sour cream and vanilla. Stir in the dry ingredients until well mixed. Brush a Bundt pan thoroughly with melted butter. Combine the brown sugar, pecans, and cinnamon. Pour 1/2 of batter in prepared cake pan, spreading evenly. Sprinkle brown sugar filling over the batter. Spoon remaining batter over the brown sugar mixture. Bake in a preheated 350 oven 55 minutes. Check with cake tester or toothpick for doneness. Remove from oven and place on wire rack 10 minutes, then turn cake out to cool.




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