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Sour Cream Coffee Cake - Submitted by Carol Herd
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1 cup | white sugar |
4 oz | margarine, (butter, alternative) |
2 | eggs |
2 cups | all purpose flour |
1 level tsp baking powder 1 level tsp baking soda | |
250 g | sour cream,, (light works just fine) |
Topping (Combine): | |
3 tsp | cinnamon |
1/4 cup | white sugar |
Beat together 1 cup sugar and 4 ounces margarine or butter until smooth and creamy. Beat in eggs.
Add both baking powder and baking soda to flour. Mix.
To butter mixture, continue beating while you alternately add flour, sour cream, then flour etc., ending with sour cream. Grease or 'Pam' a small angel food pan or other cake tin. Starting with batter, cover the bottom of the tin. Sprinkle with generous amount of cinnamon sugar, more batter, more cinnamon sugar, batter. Keep a little for the top. (If you keep too much for the top, you wind up losing it when you turn your baked cake out of the tin).
Bake at 350 degrees for 45 - 50 minutes or until cake tester comes out clean. Let cool 10 minutes before turning cake out of pan. Cool completely on cooling tray. Seal in airtight container or double bag. Freezes well.
Tip: gently run a knife around the edges and around the funnel of angel food tin before turning cake out.
(I use a small angel food cake pan. Fits the cake perfectly).
Originally given to us by a wonderful neighbour, Mrs. Harper.
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