Thursday, January 30, 2014
Sour Cream Coffee Cake With Cinnamon and Sugar
This recipe makes 2 loaves and I get rave reviews when I bring it to others. Freezes great, if you want to eat one now and freeze the other for later. Since we only have 3 people in the house now, I have started cutting the loaves in half and freezing 1/2 loaves, so they stay fresh as we eat it and none goes to waste.
1 cup butter
1 cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1/2 cup brown sugar
2 teaspoon cinnamon
Cream butter, sugar, and eggs in large bowl. Combine sour cream and vanilla. Add to butter-sugar-egg mixture.
In another bowl, sift flour, baking powder, baking soda, and salt. Gradually, add flour mixture to sour cream mixture, stirring until just combined.
For topping, combine brown sugar and cinnamon in small bowl.
Put 1/2 of the dough into 2 buttered, floured loaf pans. Sprinkle 1/2 of topping over dough. Put remaining dough over toppings. Finish with remaining topping.
Bake at 350 until toothpick inserted into the center of the cakes comes out clean, about 45 minutes. Makes 2 loaves.