Brown Sugar Coffee Cake
Yield
15 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 2 | cups |
brown sugar
packed |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
nuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 473 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
|
|
| 1 | each |
eggs
beaten |
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
nuts
finely chopped |
|
Directions
Combine flour, sugar, and salt.
Cut in butter until mixture resembles fine meal.
Spread 2½ cup of mixture in bottom of greased 11x7x2 inch pan.
Blend soda and nutmeg into remaining mixture.
Combine egg and sour cream.
Stir into mixture until just blended.
Spoon over crumb mixture and spread evenly.
Sprinkle nuts on top. Bake 350℉ (180℃) F for 40 minutes.
