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Breads

Moist Sour Cream Coffee Cake

Moist Sour Cream Coffee Cake recipe
photo by:kraft
Laced and topped with a sweet pecan, brown sugar and cinnamon streusel, this sour cream coffee cake is moist, flavorful and scrumptious!
time
prep:
15 min
total:
1 hr 15 min
servings
total:
24 servings
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What You Need

1-1/2
cups  granulated sugar
3/4
cup  butter or margarine, softened
1
tsp.  vanilla
2
 eggs
2
cups  flour
1
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  chopped PLANTERS Pecans
1/3
cup  packed brown sugar
1-1/2
tsp.  ground cinnamon

Make It

HEAT oven to 350°F.

BEAT granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until blended.

COMBINE nuts, brown sugar and cinnamon; spoon half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the cake batter. Repeat layers.

BAKE 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
To Double
This recipe can easily be doubled to make 2 cakes. Why not bake one to give to friends and keep one for your family? Just prepare as directed, doubling all ingredients and using 2 pans. Makes 48 servings.
How to Bake in 13x9-Inch Pan
Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean. Do not remove cake from pan before serving.
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