Sour Cream Coffee Cake
(Shared recipe submitted by Ray Smalley.)
Makes 1 tube cake
Ray writes: "Just wanted to pass along a recipe that my grandmother got years ago from a friend at church. It has been a family tradition for three generations now."
- 1/2 cup (1 stick) margarine
- 1/4 cup (1/2 stick) butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup sour cream
- 1/3 cup slivered almonds
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- Confectioners' sugar for dusting
Grease tube or snap (spring) form pan; preheat oven to 350° F. Set out the margarine, butter and eggs to come to room temperature. Sift together flour, baking powder and soda, and salt.
Cream margarine, butter and sugar until light and fluffy in blender. Beat in the eggs; beat in the vanilla. Add the dry ingredients alternately with sour cream, scraping the bowl often with rubber spatula. Spoon half of batter into pan, sprinkle with half of the topping; rest of batter, sprinkle with rest of the topping. Bake 45 minutes. (Do not open oven during baking.) Cool; turn out onto plate. Sprinkle with confectioners' sugar. Enjoy!
About Ray: Ray's e-mail address is firstname.lastname@example.org.
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