Thursday, June 23, 2011

CINNAMON FILLED COFFEE CAKE

This recipe is from my collection of old fashion recipes. I have had it since about 1970.

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups dairy sour cream
Filling:
1/2 packed cup brown sugar
1/2 cup finely chopped pecans
1 1/2 teaspoons ground cinnamon

Preheat oven to 350 degrees.
Grease a 10-inch tube or 2 loaf pans; set aside.

In a large mixer bowl combine the butter, sugar, eggs, and vanilla extract; beat on medium speed for 2 minutes.

Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream. Begin and end with flour.

Pour about 2 cups (approximately 1/3 of the batter) in the bottom of loaf pan.

Combine filling ingredients in a small bowl. Sprinkle approximately 1/2 of the mixture over the batter. Add another third of batter then the remainder of the filling. Top with the remaining batter. If using loaf pans apply the same principle.

Bake around 1 hour or until a wooden pick inserted in center comes out clean. Allow to cool slightly before removing from pan to serving platter.

Yield: 14 to 16 servings.

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