photo by Kimberly KV
IBEW LOCAL 98 PRESENTS:
SOUR CREAM COFFEE CAKE by Jean Neill INGREDIENTS: Cake: « 1 stick of butter « 1 cup of sugar « 2 eggs, beaten lightly « 2 cups all purpose flour « tsp salt « 1 tsp baking powder « 1 tsp baking soda « 1 cup sour cream « 1 tbs Vanilla Topping (optional) Combine: « tsp Cinnamon « cup sugar « chopped nuts « 2 TB butter, cut into small pieces DIRECTIONS: Heat oven to 350°. Combine sour cream, baking soda and vanilla. In a separate bowl, stir together the flour, baking powder and salt. Set aside. In a large mixing bowl, cream together butter and sugar. Add eggs to the mixture, beating well. Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined. Pour mixture into a greased bundt pan with tube. Sprinkle on topping. Dot with butter. Bake for 45 minutes. Open door and allow cake to cool in oven. Remove from pan immediately after taking from the oven.> ROWHOME MAGAZINE
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