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Measurements

Sour Cream Coffee Cake

Recipe By : Martha Suther

3 c flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c butter -- softened
1 1/2 c sugar
1 1/2 tsp vanilla
3 eggs
1 1/2 c sour cream
3/4 c chopped pecans
1 1/2 tsp cinnamon
3/4 c packed brown sugar
2 tbsp vanilla
2 tbsp water

Heat over to 325. Grease 10-inch tube pan. Sift flour, baking powder, baking soda, salt in bowl. Beat butter and sugar until fluffy, add vanilla. Add eggs, one at a time. Blend in sour cream. Gradually add flour mixture. Spoon 1/3 battter into pan. Mix together-cinnamon, brown sugar, nuts. Sprinkle 1/3 over batter. Spoon over 1/2 remaining batter, half nut mixture. Repeat with remaining batter; and nut mixture. Mix remaining 2 tablespoons vanilla and water, spoon over batter. Bake for 60-70 minutes until top springs back when touched. Let cool 10 minutes. Remove to plate. Dust with confectioners sugar.


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