Sour Cream Coffee Cake
- 3 cups flour
- 1 teaspoon baking soda
- Dash of salt
- 1 1/2 cups sugar
- 1/4 cup chopped nuts
- 1 teaspoon ground cinnamon
- 1 cup butter or margarine
- 2 eggs, beaten
- 1 cup sour cream
- 1 teaspoon vanilla
Sour Cream Coffee Cake
Demonstrated by: Robert Masutani, HECO Employee.
Ez Treats for the Holidays on December 16, 2001.
Ingredients:
Directions:
- Preheat electric oven to 325°F.
- Grease a 9-inch bundt pan.
- Sift flour with baking soda and salt.
- Combine 1/4 cup of the sugar, the nuts, and cinnamon; set aside.
- In large bowl of electric mixer, cream butter and the remaining 1 1/4 cups sugar.
- Add eggs, sour cream, and vanilla; beat well.
- Gradually add flour mixture and mix well.
- Put half of the batter into prepared pan.
- Sprinkle with half of the nut mixture.
- Add remaining batter and sprinkle with remaining nut mixture.
- Run knife through batter to make swirls.
- Bake for 50 to 60 minutes.
Makes 12 servings.
