** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2.
PAN SIZE: 9" ROUND OR SQUARE TOPPING: MIX FIRST 3
INGREDIENTS IN MED.
3.
BOWL.
ADD BUTTER AND RUB IN UNTIL MIXTURE RESEMBLES
COARSE CRUMBS.
4.
MIX IN NUTS.
CAKE: CREAM SUGAR AND SHORTENING IN LARGE BOWL.
5.
ADD EGGS 1 AT A TIMES, BEATING WELL AFTER EACH ADDITION.
6.
BEAT IN SOUR CREAM
AND VANILLA.
SIFT FLOUR, BAKING POWDER, BAKING SODA AND SALT TOGETHER IN
BOWL.
7. MIX DRY INGREDIENTS INTO SHORTENING MIXTURE.
8. SPOON HALF OF BATTER
INTO PREPARED PAN.
9. SPRINKLE WITH HALF OF TOPPING AND SWIRL INTO BATTER WITH
TIP OF KNIFE.
10. SPOON REMAINING BATTER OVER.
11. SPRINKLE WITH REMAINING TOPPING.
12.
BAKE UNTIL TESTER COMES OUT CLEAN, ABOUT 40 MINUTES.
13. COOL AND SERVE.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Pecan allergies.