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COFFEE-CAKE-1(D)         USENET Cookbook         COFFEE-CAKE-1(D)

SOUR CREAM COFFEE CAKE

     COFFEE-CAKE-1 - Coffee cake with cinnamon and sour cream

     I got this recipe from my mom.  She got it, I think, from my
     godmother.  All of us kids in the family make it now.  It is
     an unusual coffee cake, good to have with morning coffee or
     as an evening dessert.  Enjoy it.

INGREDIENTS (Fills 10-inch tube pan)
     1/2 cup   shortening
     3/4 cup   sugar
     1 tsp     vanilla
     3         large eggs
     2 cups    flour, sifted
     1 tsp     baking powder
     1 tsp     baking soda
     1 cup     sour cream
     6 Tbsp    butter, softened
     1 cup     light brown sugar, firmly packed
     2 tsp     cinnamon
     1 cup     chopped nuts (walnuts or pecans)

PROCEDURE
          (1)  Prepare a tube pan.  I use one with a removable
               center.  Grease the pan and cut a circle of waxed
               paper to cover the bottom.

          (2)  Preheat oven to 350 deg. F.

          (3)  Cream shortening, sugar, and vanilla, thoroughly.

          (4)  Add eggs-singly-beating well after each addition.

          (5)  Sift flour, baking powder, and baking soda
               together.

          (6)  Add flour mixture and sour cream to creamed mix-
               ture.  Alternate a little of each, blending after
               each addition.

          (7)  In separate bowl, cream butter, brown sugar, and
               cinnamon together.  Add nuts and mix well.

          (8)  Spread 1/2 of the batter in the tube pan.

          (9)  Sprinkle 1/2 of the nut mixture evenly over batter
               in pan.

          (10) Cover with remaining batter.

          (11) Sprinkle with remaining nut mixture.

          (12) Bake in preheated oven for about 50 minutes.

NOTES
     When the cake cools, run a knife around the side of the pan
     and remove the inner section.  Carefully remove the cake
     from the base of the pan and remove the waxed paper.

RATING
     Difficulty: moderate.  Time: 45 minutes preparation, 50
     minutes baking, 10 minutes cooling.  Precision: measure
     carefully.

CONTRIBUTOR
     Andy Shore
     Adobe Systems Incorporated, Palo Alto, California
     decwrl!adobe!shore  shore@adobe.UUCP
     Path: decwrl!recipes
     From: mogul@decwrl.dec.com (Jeffrey Mogul)
     Newsgroups: mod.recipes
     Subject: RECIPE: Hobee's coffee cake
     Message-ID: 
     Date: 17 Apr 87 05:38:00 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: DEC Western Research, Palo Alto, California, USA
     Lines: 87
     Approved: reid@decwrl.UUCP

                Copyright (C) 1987 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





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