KitchenAid KV25GOXMC Instruction and Recipe Booklet - Page 77
Sour Cream Coffee Cake
UPC - 050946956213
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Sour Cream Coffee Cake 1⁄2 cup firmly packed brown sugar 11⁄2 teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 11⁄2 cups granulated sugar 3 teaspoons baking powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1 cup butter or margarine, softened 1 cup reduced-fat sour cream 1 teaspoon vanilla 3 eggs Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside. Combine flour, granulated sugar, baking powder, baking soda, and salt in mixer bowl. Add butter, sour cream, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and beat about 11⁄2 minutes. Stop and scrape bowl. Turn to STIR Speed and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 2 and mix about 30 seconds. Spread half of batter in greased and floured 13x9x2-inch baking pan or 10-inch tube pan. Sprinkle with half of cinnamon-sugar mixture. Spread remaining batter in pan and top with remaining cinnamon-sugar mixture. Bake at 350°F for 40 to 50 minutes (13x9x2-inch pan) or 50 to 60 minutes (10-inch tube pan) . Serve warm. Yield: 16 servings. Per serving: About 362 cal, 6 g pro, 47 g carb, 17 g fat, 44 mg chol, 349 mg sod. VARIATION Coffee Cake for a Crowd Double the ingredients and prepare in 6 quart mixer bowl. Yield: 32 servings (16 servings per cake). 75