Sour Cream Coffee Cake With Cinnamon Recipe
Ingredients
1 1/2 cups (375 ml) sugar
2 teaspoons (10 ml) ground cinnamon
1 cup (250 ml) pecans
1/2 cup (125 ml) solid shortening
2 eggs
1 teaspoon (5 ml) vanilla extract
2 cups (500 ml) all-purpose flour
1 1/2 teaspoons (7 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml) salt
1 carton (8 ounces or 227 g) dairy sour cream
Directions
Preheat oven to 350°F (180°C).
Assemble Blender.
Put 1/2 cup (125 ml) sugar cinnamon, and pecans into blender container.
Cover and process 5 cycles at GRIND or until nuts are finely chopped; set aside.
Assemble Mixer.
In large mixer bowl, cream remaining sugar, shortening, eggs, and vanilla extract at MEDIUM-LOW.
Combine remaining dry ingredients.
Add alternately with sour cream until smooth.
Spread half of batter in a greased 8-cup (2 liter) springform pan with tube insert.
Sprinkle with half the sugar mixture.
Bake 45 to 50 minutes, or until toothpick inserted near center comes out clean.
Cool slightly before removing from pan.
Assemble Blender.
Put 1/2 cup (125 ml) sugar cinnamon, and pecans into blender container.
Cover and process 5 cycles at GRIND or until nuts are finely chopped; set aside.
Assemble Mixer.
In large mixer bowl, cream remaining sugar, shortening, eggs, and vanilla extract at MEDIUM-LOW.
Combine remaining dry ingredients.
Add alternately with sour cream until smooth.
Spread half of batter in a greased 8-cup (2 liter) springform pan with tube insert.
Sprinkle with half the sugar mixture.
Bake 45 to 50 minutes, or until toothpick inserted near center comes out clean.
Cool slightly before removing from pan.
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