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Praline Coffee Cake

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Submitted by rhythmic

YIELD

1 Cake

PREP

25 min

COOK

35 min

READY

1 hrs

Ingredients

79
CUP ML BUTTER
or margarine, softened
158
CUP ML BROWN SUGAR
granulated *
2 2
LARGE LARGE EGGS
1 ½ 355
CUPS ML ALL-PURPOSE FLOUR
unsifted
¾ 3.8
TEASPOON ML BAKING POWDER
¾ 3.8
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
¾ 177
CUP ML SOUR CREAM
heavy
Streusal topping
½ 118
CUP ML BROWN SUGAR
granulated *
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
¾ 3.8
TEASPOON ML CINNAMON
2 3E+1
TABLESPOONS ML BUTTER
see note
¾ 0.8
CAN CAN WALNUTS
or, pecans, chopped *

Directions

Mix together butter and sugar.

Add eggs one at a time; beating well. Sift together flour, baking powder, baking soda, and salt.

Add flour mixture and sour cream alternately to creamed mixtue, beating until smooth after each addition.

Pour batter into greased 9 x9 x 2 inch pan. Sprinkle stresual topping over batter.

Bake at 350’ 30 to 35 minutes until done. Serve warm.

Stresel topping: Combine the ½ cup brownulated sugar, 1 tabl flour, and 3 teaspoon cinnamon.

Add 2 tablespoons melted butter and ¾ cup chopped peca or walnuts.

Note: for a crumbly topping use 3 Tablespoons instead of 2 in topping ingredients.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 492 60% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 180mg 60%
Sodium 459mg 19%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 6%
Sugars g
Protein 20g
Vitamin A 21% Vitamin C 1%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

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