This is a cake that my mom always made during the holidays when people were visiting. It was the only time we were allowed to have cake for breakfast, so it was a real treat. It's nice and moist and keeps well.
Holiday Sour Cream Coffeecake
1/2 cup butter
1 cup sugar
3 whole eggs
2 cups sifted all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dairy sour cream
1 teaspoon vanilla
Topping/filling:
3/4 cup brown sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
3 Tablespoons butter
1/2 cup chopped pecans
Cream butter and sugar till fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together; add alternately with sour cream and blend well. Add vanilla.
Combine brown sugar, flour and cinnamon. Cut in butter with pastry blender. Add pecans. Turn half the batter into well greased turban mold; sprinkle with half of the topping. Top with the other half of the batter and sprinkle with remaining topping.
Bake in preheated oven at 350 degrees for 50 to 60 minutes. Cool 10 minutes, remove from mold.
Enjoy!
Maryann
Holiday Sour Cream Coffeecake
1/2 cup butter
1 cup sugar
3 whole eggs
2 cups sifted all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dairy sour cream
1 teaspoon vanilla
Topping/filling:
3/4 cup brown sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
3 Tablespoons butter
1/2 cup chopped pecans
Cream butter and sugar till fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together; add alternately with sour cream and blend well. Add vanilla.
Combine brown sugar, flour and cinnamon. Cut in butter with pastry blender. Add pecans. Turn half the batter into well greased turban mold; sprinkle with half of the topping. Top with the other half of the batter and sprinkle with remaining topping.
Bake in preheated oven at 350 degrees for 50 to 60 minutes. Cool 10 minutes, remove from mold.
Enjoy!
Maryann
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."