PROMERSBERGER FAMILY RECIPES
E-mail |Return to the index |

CINNAMON COFFEE CAKE - Mary Beadnell

BATTER 1/2 cup butter 1 cup sugar 2 eggs, beaten 1 cup sour cream 1 tsp vanilla 1 tsp baking powder 2 cups flour 1 tsp baking soda TOPPING 2 tbsp melted butter 1/2 cup brown sugar 1 tbsp cinnamon 1 cup chopped nuts

BATTER- Cream the butter and sugar. Add beaten eggs, sour cream and vanilla and mix. Add the dry ingredients and blend. TOPPING- Combine all ingredients and mix well. Spoon half of the batter into a greased and floured bundt pan. Sprinkle half of the topping over this. Spoon the remaining batter over this and sprinkle remaining topping. Bake at 350 degrees for 40-45 minutes.