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Sour Cream Coffee Cake Topped With Nuts And Brown Sugar Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs), unsifted|
|Baking powder||1⁄4 Teaspoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Nuts||1⁄4 Cup (4 tbs), chopped|
Serving size: Complete recipe
Calories 1985 Calories from Fat 834
% Daily Value*
Total Fat 94 g144.1%
Saturated Fat 47.1 g235.4%
Trans Fat 0 g
Cholesterol 392.2 mg
Sodium 1581.8 mg65.9%
Total Carbohydrates 264 g88.1%
Dietary Fiber 7.3 g29%
Sugars 161.2 g
Protein 30 g59.8%
Vitamin A 46.4% Vitamin C 1.9%
Calcium 40.2% Iron 42.7%
*Based on a 2000 Calorie diet
Stir in sugar and egg; beat well.
Add remaining ingredients except topping; stir until well blended.
Place a glass or paper cup with 1 1/2 to 2-inch diameter, right-side up, in center of 1 1/2-quart (8-inch round) baking dish or 1 1/2 -quart casserole.
Combine Topping ingredients and sprinkle 1/3 in bottom of pan around glass.
Spoon half of batter over topping, spreading to edges; sprinkle with 1/3 of topping.
Spoon remaining batter in pan; spread to cover topping.
Spoon remaining topping over top.
Cook uncovered, 4 minutes, 30 seconds or until toothpick comes out clean and no doughy spots remain.
Cool 5 minutes; remove glass and invert onto serving plate.
If desired, drizzle favorite glaze over warm coffee cake.