Fresh hot coffee cake is always a treat, and this sour cream coffee cake recipe is no exception. It’s moist with just the right balance of flavor and is delicious served with fresh fruit.

Coffee Cake:
1 cup shortening
1 cup sugar
4 eggs
1-1/2 teaspoons vanilla extract
1 cup sour cream
3 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1 tablespoon baking powder

Topping:
1/2 cup chopped nuts
1/2 cup sugar
3 tablespoons all-purpose unbleached flour
1/4 cup butter, melted
1 teaspoon cinnamon

Grease a tube pan. Preheat oven to 350°.

Coffee cake:
Combine the flour, baking soda and baking powder in a bowl and mix well. In another bowl, cream the shortening and sugar until smooth. By hand, add the eggs and vanilla to the creamed shortening and mix well. Add the sour cream; mix until thoroughly incorporated. Add the dry ingredients to the wet ingredients and mix until well blended.

Topping:
Combine and mix well all topping ingredients.

Pour half of the coffee cake batter into the tube pan. Layer on half of the topping mix. Gently add the remaining coffee cake batter; finish with the remaining topping mix.

Bake for 45 minutes; until done. Insert and remove a tooth pick near the center of the cake. When it is done, the pick will come out without wet dough. The cake will be a little springy when lightly pressed.

Yield: 12 – 16 servings.

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