KitchenAid 9708307C manual Sour Cream Coffee Cake, Coffee Cake for a Crowd

Sour Cream Coffee Cake

1⁄2 cup firmly packed brown sugar

11⁄2 teaspoons cinnamon

1cup chopped walnuts or pecans

3cups all-purpose flour

11⁄2 cups granulated sugar

3teaspoons baking powder

1teaspoon baking soda

1⁄2 teaspoon salt

1cup butter or margarine, softened

1cup reduced-fat sour cream

1teaspoon vanilla

3 eggs

Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside.

Combine flour, granulated sugar, baking powder, baking soda, and salt in mixer bowl. Add butter, sour cream, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and beat about 11⁄2 minutes. Stop and scrape bowl.

Turn to STIR Speed and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 2 and mix about 30 seconds.

Spread half of batter in greased and floured

13 x 9 x 2" baking pan or 10" tube pan. Sprinkle with half of cinnamon-sugar mixture. Spread remaining batter in pan and top with remaining cinnamon-sugar mixture. Bake at 350°F for 40 to 50 minutes (13 x 9 x 2" pan) or 50 to 60 minutes (10" tube pan). Serve warm.

Yield: 16 servings.

Per serving: About 362 cal, 6 g protein, 47 g carb, 17 g fat, 44 mg chol, 349 mg sodium.

VARIATION

Coffee Cake for a Crowd

Double the ingredients and prepare in 6 qt mixer bowl.

Yield: 32 servings (16 servings per cake).

77