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

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Sour Cream Coffee Cake (LCC book - F. Carroll recipe) calories by ingredient



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.