Sour Cream Coffee Cake (LCC book - F. Carroll recipe)

Name: Sour Cream Coffee Cake (LCC book - F. Carroll recipe) Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 24
Ingredients: Butter unsalted 1 cup (remove); Granulated Sugar 1 cup (remove); *Eggland's Best Cage Free Brown Eggs (serving is 1 egg 115mg Omega 3 200 mg Lutein) 2 serving (remove); *Kroger Reduced Fat Sour Cream 16 tbsp (remove); Vanilla Extract 1 tsp (remove); *Organic All-Purpose White Flour 2 cup (remove); Baking Powder 1 tsp (remove); Salt .5 tsp (remove); Pecans 1 cup chopped (remove); Brown Sugar 12 tsp packed (remove); Cinnamon ground 1 tsp (remove)

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 24

Ingredients

Butter, unsalted, 1 cup (remove)Granulated Sugar, 1 cup (remove)*Eggland's Best Cage Free Brown Eggs (serving is 1 egg, 115mg Omega 3, 200 mg Lutein), 2 serving (remove)*Kroger Reduced Fat Sour Cream, 16 tbsp (remove)Vanilla Extract, 1 tsp (remove)*Organic All-Purpose White Flour, 2 cup (remove)Baking Powder, 1 tsp (remove)Salt, .5 tsp (remove)Pecans, 1 cup, chopped (remove)Brown Sugar, 12 tsp packed (remove)Cinnamon, ground, 1 tsp (remove)

Directions

Cream butter and sugar. Add eggs, one at a time and beat. Fold in sour cream and vanilla. Add dry ingredients. Mix last 3 ingredients separately. Sprinkle half of these 3 ingredients into greased and floured tube pan. Pour half of batter into pan. Sprinkle remaining nut mixture onto batter in pan. Cover with last half of batter and bake at 350 for 45 to 60 minutes. Cool 10 minutes before removing from pan.

Serving Size: Makes 24 1-inch servings

Number of Servings: 24

Recipe submitted by SparkPeople user COPTERCREW.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 206.1
Total Fat: 13.3 g
Cholesterol: 41.6 mg
Sodium: 93.4 mg
Total Carbs: 21.1 g
Dietary Fiber: 0.9 g
Protein: 2.5 g

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