SOUR CREAM COFFEE CAKE IV
This is a scaled down version of the Sour Cream Coffee Cake, baked in a 9 inch pan. Two layers of batter with a streak of cinnamon sugar in the middle It is made with shortening instead of butter.
Provided by RAINVILLE
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
- Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 56.8 g, Cholesterol 59.2 mg, Fat 20.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 7.4 g, Sodium 381 mg, Sugar 31.5 g
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