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Sour Cream Coffee Cake*

1 cup (2 sticks) margarine, softened
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups sifted flour
1 tsp baking powder
1/2 tsp salt
1 cup chopped pecans
1/4 cup packed brown sugar
1 tsp cinnamon

Preheat the gas oven to 350°. Cream the margarine and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the sour cream and vanilla extract. Sift the flour, baking powder and salt together. Add the sifted ingredients to the batter and mix well. Pour half of the batter into a greased and floured Bundt pan.

Combine the pecans, brown sugar and cinnamon and mix well. Sprinkle three-fourths of the pecan mixture over the batter; do not let the pecan mixture touch the side of the pan.Top with the remaining batter and sprinkle with the remaining pecan mixture Bake for 45-60 minutes. Cool in the pan on a wire rack for 10 minutes. Invert onto a serving plate.

Yield: 16 servings

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