A delicious sour cream coffee cake, baked in a tube pan.
Jam Swirl Coffee Cake
Coffee Cake with Orange Topping
Peanut Butter Coffee Cake
- 2 cups flour, sift before measuring
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 8 ounces sour cream (1 cup)
- 1/4 cup flour
- 3/4 cup brown sugar, firmly packed
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup butter, room temperature
- Prep Time: 0 minutes
- Cook Time: 45 minutes
- Total Time: 45 minutes
Into a medium bowl, sift together flour, baking soda and baking powder.
In another mixing bowl cream together butter with sugar until fluffy and light; add egg and vanilla and mix well. Add half of the dry ingredients, mixing just until flour is blended. Blend in sour cream then stir in remaining dry ingredients.
Spread half of batter lightly into a greased and floured 10" tube pan. Sprinkle half of Topping and spread with remaining batter.
Sprinkle with remaining Topping. Bake at 350 for 40 to 45 minutes.
Sour Cream Coffee Cake Topping: Mix together flour, sugar, salt and chopped pecans. Add butter in small pieces. Work butter in with hands until mixture is crumbly.
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