Cinnamon Coffee Cake Recipe
Ingredients
| Flour | 2 1/2 Cup (16 tbs), sifted | |
| Baking powder | 2 1/2 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Vanilla | 1 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Dates | 1/2 Cup (16 tbs), coarsely chopped | |
| 1/2 cup finely chopped pecans or walnuts | ||
| 1/2 cup firmly packed light brown sugar mixed with 2 teaspoons cinnamon | ||
Directions
Preheat oven to 350° F.
Sift flour with baking powder and set aside.
Cream butter and sugar until light, then beat in eggs, 1 at a time; mix in vanilla.
Add flour, a few spoonfuls at a time, alternately with sour cream, beginning and ending with flour.
Stir in dates and nuts.
Spoon about half the batter into 2 greased and floured 9"x5"x3" loaf pans and sprinkle with half the brown sugar mixture.
Add remaining batter and sprinkle with remaining sugar mixture.
Bake about 1 hour until loaves pull slightly from sides of pan and are springy to the touch.
Cool upright in pans on a wire rack 10 minutes, then turn out and cool completely.
Slice and serve with butter.
Sift flour with baking powder and set aside.
Cream butter and sugar until light, then beat in eggs, 1 at a time; mix in vanilla.
Add flour, a few spoonfuls at a time, alternately with sour cream, beginning and ending with flour.
Stir in dates and nuts.
Spoon about half the batter into 2 greased and floured 9"x5"x3" loaf pans and sprinkle with half the brown sugar mixture.
Add remaining batter and sprinkle with remaining sugar mixture.
Bake about 1 hour until loaves pull slightly from sides of pan and are springy to the touch.
Cool upright in pans on a wire rack 10 minutes, then turn out and cool completely.
Slice and serve with butter.
Chef
