I’m trying another recipe right off the box this week of a product I happened to have duplicates of in my pantry. I never would have guessed what it had in store for me…
(video here)
Have you ever made a coffee cake? It feels like such an old-school recipe posted right on the box of the C&H Brown Sugar, but they know what they’re doing. It was delicious!
Sour Cream Coffee Cake
INGREDIENTS
Cake
1 cup (2 sticks) butter or margarine, softened
2 cups C&H® Granulated Sugar
2 eggs, room temperature
1 cup sour cream
1 teaspoon lemon peel, grated
1 teaspoon lemon juice
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Topping
4 teaspoons C&H® Granulated Sugar
1 teaspoon cinnamon
1 cup walnuts and/or pecans, chopped
INSTRUCTIONS
Cake
Preheat oven to 350°F. Grease and flour an 8-cup bundt pan; set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Blend in sour cream, lemon peel and lemon juice.
Sift together flour, baking powder and salt. Fold into butter mixture.
Topping
In small bowl, combine sugar, cinnamon and nuts to make topping.
Spoon alternate layers of cake batter and topping into prepared pan.
Bake 65 to 75 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove cake from pan and cool completely.
madamdreamweaver says
Prompt # 5 doesn’t have a link on “here”. Just thought I’m mention it again, since it’s Wed night.