sour cream coffee cake

11Oct11

Ingredients:

Cake Ingredients:

  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 (12 oz.) container of sour cream (I use reduced-fat)
  • 1 tsp. vanilla extract

Topping Ingredients:

  • 1 tsp. cinnamon
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 cup chopped pecans or walnuts (optional)

Method:

In a mixer, cream together butter and sugar.  Add eggs to the mixture, one at a time, beating well after each addition.

In a separate bowl, stir together the flour, baking soda, baking powder and salt.

Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla.  Mix until combined.

Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping.  Add the remainder of the batter on top, and sprinkle with the remaining topping.  Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Notes:

Batter is really thick. When spreading the first layer, it may seem thin, but will rise to be a lot thicker after baking. Could use a smaller pan and more layers instead. Not that sweet. When spreading second+ layer, put small spoonfuls all over the pan as it is hard to spread. Very sticky!

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