Sour Cream Coffee Cake
Introduce your friends to this decadent cake that gets its rich taste from one of the main ingredients: sour cream.
Yield
12 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 ½ | cup |
all-purpose flour
sifted |
|
| 3 | large |
eggs
separated |
|
| 1 | teaspoon |
baking soda
|
|
| 1 ¼ | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
sour cream
dairy |
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 355 | ml |
all-purpose flour
sifted |
|
| 3 | large |
eggs
separated |
|
| 5 | ml |
baking soda
|
|
| 296 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
sour cream
dairy |
|
| 2.5 | ml |
cinnamon
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Cream 1 cup sugar and butter. Add egg yolks and sour cream.
Beat until light and fluffy. Add flour, baking powder and baking soda.
Beat egg whites until stiff and fold in.
Pour batter into a greased and floured Bundt pan.
Sprinkle with topping made of ¼ cup sugar, cinnamon and nuts. Dot with extra butter.
Bake at 325 degrees for 1 hour.
Allow to cool in pan for 15 minutes before turning out.
