Sour Cream Coffee Cake
Yields 10 inch Tube Cake
Filling:
1-1/2 tbsp. All-Purpose Flour
1 tbsp. Cinnamon
6 oz. Brown Sugar
4 oz. Pecans, chopped
1 oz. Butter
Mix:
4 oz. Butter
8 oz. Sugar
2 Eggs
8 oz. Sour Cream
7 oz. Cake Flour
1/4 tsp. Salt
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Vanilla Extract
Méthode:
To make filling: Blend all the ingredients together in a small bowl and set aside. To make the cake: Cream the butter and the sugar. Add the eggs one at a time beating well after each addition. Add the sour cream. Stir until smooth. Sift the flour, salt, baking soda and baking powder. Stir into the batter. Stir in the vanilla extract. Spoon half of the batter into a greased tube pan. Top with half of the filling. Covering the filling with the remaining batter and top with the remaining filling. Bake in a 350° over for 35 minutes.
To make filling: Blend all the ingredients together in a small bowl and set aside. To make the cake: Cream the butter and the sugar. Add the eggs one at a time beating well after each addition. Add the sour cream. Stir until smooth. Sift the flour, salt, baking soda and baking powder. Stir into the batter. Stir in the vanilla extract. Spoon half of the batter into a greased tube pan. Top with half of the filling. Covering the filling with the remaining batter and top with the remaining filling. Bake in a 350° over for 35 minutes.
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