cake-kraft Moist Sour Cream Coffee Cake

cake-kraft Moist Sour Cream Coffee Cake
cake-kraft Moist Sour Cream Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    cups granulated sugar

  • 3/4

    cup butter or margarine, softened

  • 1

    tsp. vanilla

  • 2

    eggs

  • 2

    cups flour

  • 1

    tsp. CALUMET Baking Powder

  • 1/2

    tsp. baking soda

  • 1

    cup BREAKSTONE'S or KNUDSEN Sour Cream

  • 1

    cup chopped PLANTERS Pecans

  • 1/3

    cup packed brown sugar

  • 1-1/2

    tsp. ground cinnamon

Directions

HEAT oven to 350°F. BEAT granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until blended. COMBINE nuts, brown sugar and cinnamon; spoon half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the cake batter. Repeat layers. BAKE 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

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