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Sour Cream Coffeecake
Ingredients:
1/2 c. butter, softened
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla
For Nut Topping/Filling:
1/2 c. brown sugar
1/4 c.white sugar
1 tsp. cinnamon
1 c. finely chopped pecans
1/2 c. butter, softened
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla
For Nut Topping/Filling:
1/2 c. brown sugar
1/4 c.white sugar
1 tsp. cinnamon
1 c. finely chopped pecans
Directions:
Preheat oven to 325.
Cream butter and sugar in large bowl until fluffy. Add eggs, beating in after each.
In separate bowl, sift together flour, baking soda, baking powder and salt. Add to butter mixture alternately with sour cream, mixing each time and beginning and ending with flour mixture. In separate bowl, combine all ingredients for Nut Filling/ Topping. Pour half of coffee cake batter into greased 13x9 baking pan. Sprinkle with half of the topping mixture; pour in rest of batter and sprinkle with remainig topping. Bake for about 40 minutes, or until cake edges brown slightly.
Makes 8-10 Servings
Preheat oven to 325.
Cream butter and sugar in large bowl until fluffy. Add eggs, beating in after each.
In separate bowl, sift together flour, baking soda, baking powder and salt. Add to butter mixture alternately with sour cream, mixing each time and beginning and ending with flour mixture. In separate bowl, combine all ingredients for Nut Filling/ Topping. Pour half of coffee cake batter into greased 13x9 baking pan. Sprinkle with half of the topping mixture; pour in rest of batter and sprinkle with remainig topping. Bake for about 40 minutes, or until cake edges brown slightly.
Makes 8-10 Servings