Great to take to a potluck, for brunch, and , of course, for
breakfast. Warm up a slice in the
microwave. I think it keeps well for a
few days. Got this one originally from
my former mother-in-law, but have seen variations all over the internet, for
good reason.
Sour Cream Coffee
Cake
Sent in by: Gail Amand, Karen's Kountry Store Manager
1 cup SMC butter, softened
1 ½ cup sugar
1 cup SMC sour cream
2 SMC eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
¼ tsp. salt
½ tsp. baking soda
½ chopped walnuts or pecans
½ cup chocolate chips
Combine:
2 tsp. sugar
1 T. cinnamon
1. Preheat oven to
350 degrees. Grease a 10 inch tube pan.
2. Cream butter,
sugar, add sour cream. Add eggs and
vanilla, beat well.
3. In separate bowl,
combine flour, baking powder, salt and baking soda.
4. Add dry ingredients to the creamed mixture, beat.
5. Layer half of
batter in tube pan, sprinkle with sugar/cinnamon mixture. Sprinkle with half of chocolate chips and
half the nuts. Top with remaining
batter. Sprinkle with remaining
sugar/cinnamon mixture, chocolate chips.
Insert butter knife in batter and swirl in add-ins.
6. Bake 45-50 minutes.
Friday, April 19, 2013