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Sour Cream Coffee Cake With Chopped Nuts Recipe
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Unsweetened cocoa powder||1 Tablespoon|
|Butter||3⁄4 Cup (12 tbs), room temperature (or margarine,)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Flour||37988 Cup (607808 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 17289823 Calories from Fat 391519
% Daily Value*
Total Fat 46766 g71947.7%
Saturated Fat 7483.6 g37417.8%
Trans Fat 0 g
Cholesterol 905.4 mg
Sodium 98009 mg4083.7%
Total Carbohydrates 3623801 g1207933.5%
Dietary Fiber 128222.7 g512890.9%
Sugars 13161.5 g
Protein 490534 g981067.1%
Vitamin A 120.9% Vitamin C 3.8%
Calcium 71348.6% Iron 1224059%
*Based on a 2000 Calorie diet
Preheat oven to 350°F (175°C).
In a small bowl, combine nuts, cinnamon, 2 tablespoons sugar and the cocoa; set aside.
In a large mixer bowl, cream butter or margarine and 1-1/2 cups sugar.
Add eggs and vanilla, beating until light and fluffy.
Combine flour, baking powder, baking soda and salt
Add flour mixture to creamed mixture in three portions, alternating with sour cream; beat well after each addition.
Spread half of batter in prepared pan.
Sprinkle with half of cinnamon-nut mixture.
Spoon in remaining batter and sprinkle with remaining cinnamon-nut mixture.
Bake 45 to 50 minutes.
Cool in pan 15 minutes.
Remove from pan and serve warm or cool.