Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Sour Cream Coffee Cake 3


1 Stick Butter
1 Cup (less 3 Tbsp) Sugar
2 Eggs, beaten
1 tsp. Baking soda
1 1/2 Cups (plus 2 tablespoon ) Flour
1 1/4 tsp. Baking powder
1 tablespoon vanilla
1/2 stick Butter (to dot on cake before baking)

TOPPING
1/4 cup Sugar
1/2 tsp. Cinnamon
1/2 cup Chopped nuts (any type)

Preheat oven to 350 deg F. In a large mixing bowl, cream together butter, sugar and eggs. In a separate bowl, mix together the sour cream and baking soda. Add the sour cream/baking soda mixture, and all the dry ingredients to the butter/sugar/eggs mixture. Stir in the vanilla. Pour batter into a greased Bundt pan. Prepare topping and sprinkle on top of the batter. Dot with butter and bake for 45 minutes. Open the oven door and allow cake to remain in oven until cool.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.