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Sour Cream Coffee Cake

Serves: Yeilds 10 inch tube cake
1/3 cup - sugar
1/3 cup - light brown sugar, firmly packed
1/2 cup - chopped nuts
1 teaspoon - cinnamon
1/2 teaspoon - baking soda
1 cup - sour cream
1 cup - unsalted butter
1 cup - sugar
3 - eggs
3 1/2 cups - sifted Presto


PREPARATION

Grease 1 (10-inch) tube pan. Combine 1/3 cup sugar, brown sugar, nuts and cinnamon. Stir baking soda into sour cream. Set aside both mixtures. Blend margarine and 1 cup sugar. Add eggs, 1 at a time, blending until smooth. Stir in Presto alternately with sour cream mixture, beginning and ending with flour and mixing until smooth after each addition. Pour half the batter into prepared pan, spreading batter evenly. Sprinkle with half the sugar mixture. Repeat with remaining batter and sugar mixture. Bake in 350º oven about 50 minutes or until cake springs back when touched lightly with finger.


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