Recipe By : The California Culinary Academy
Serving Size : 10 Preparation Time :1:20
Categories : Coffeecakes Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Butter -- at room temperature
1 1/4 c Sugar
2 Eggs
1 c Sour cream
1 1/2 ts Vanilla extract
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
Topping:
1 1/4 c Pecans or walnuts -- broken
1/4 c Sugar
1 tb Ground cinnamon
A cinnamon and nut mixture serves as both filling and topping for
this quick and easy breakfast or brunch cake.
Preheat oven to 350°F. Butter a 9" fluted or plain tube pan.
In large bowl of electric mixer, cream butter and sugar until light
and fluffy. Beat in eggs, sour cream, and vanilla.
Stir together flour, baking powder, baking soda, and salt. Gradually
beat into butter mixture.
Prepare topping. Scatter half the topping evenly over bottom of pan.
Spoon in half the batter. Add remaining topping and spoon on
remaining batter.
Bake 50 to 60 minutes, or until toothpick inserted in center comes
out clean. Cool 15 minutes before removing from pan.
Yield: 10 Servings
Topping:
In a small bowl, combine nuts, sugar, and cinnamon.
Tip:
Coffee cake may be made ahead and frozen before baking. Wrap tube pan
tightly with heavy-duty aluminum foil, label and date, and freeze at
0°F up to 6 weeks. To bake, do not thaw. Remove foil and bake at
350°F until cake tests done, about 1 hour. Cool 15 minutes before
removing from pan.
