Sour Cream Coffee Cake


Serves: 9
Total Calories: 357

Ingredients

1/2 cup pecans chopped
1 1/4 cups sugar
1 tablespoon cinnamon ground
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter or margarine
2 eggs
1 tablespoon vanilla extract
1 cup sour cream

Directions:

Heat oven to 375° F. Combine pecans with 1/4 cup sugar and cinnamon set aside. Blend together flour, baking powder and baking soda set aside. Cream butter or margarine with remaining 1 cup sugar until light and fluffy. Add eggs and vanilla beat well. Fold in dry ingredients and sour cream until well blended. Pour half of the batter into a greased and lightly floured 8 x 8 x 2-inch baking pan top with half of the cinnamon-nut mixture. Cover with remaining batter top with remaining cinnamon-nut mixture. Bake for 30 to 35 minutes or until golden brown. Cut and serve while warm.

Nutritional Facts:

Serves: 9
Total Calories: 357
Calories from Fat: 170

This Sour Cream Coffee Cake recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.


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