RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1092
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| Recipe Name: |
Sour Cream Coffee Cake |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Dairy |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.31
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Cream sugar and butter. Add eggs. Mix together flour, baking soda, baking powder. Add alternately to egg mixture with sour cream. Add 1 teaspoon vanilla. Grease bundt pan.
Mix together remaining vanilla, pecans, cinnamon and brown sugar for the topping.
Put in layer of batter, then layer of topping, layer of batter, layer of topping.
Bake at 350 degrees for 45 minutes. |
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| Nutrition per Serving: |
| Calories: |
661 |
Total Carbs: |
80.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
76.3 |
Fat: |
36.9 |
Protein: |
10.74 |
| Fiber: |
2.08 |
Sodium: |
236.40 |
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