KitchenAid 9708308B manual Sour Cream Coffee Cake, Coffee Cake for a Crowd

Sour Cream Coffee Cake

1⁄2 cup (125 mL) firmly packed brown sugar

11⁄2 tsp (7 mL) cinnamon

1cup (250 mL) chopped walnuts or pecans

3cups (750 mL) all-purpose flour

11⁄2 cups (375 mL) granulated sugar

3tsp (15 mL) baking powder

1tsp (5 mL) baking soda

1⁄2 tsp (2 mL) salt

1cup (250 mL) butter or margarine, softened

1cup (250 mL) reduced-fat sour cream

1tsp (5 mL) 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" (33 x 23 x 5 cm) baking pan or 10"

(25 cm) 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 (180°C) for 40 to

50 minutes (13 x 9 x 2" [33 x 23 x 5 cm] pan) or 50 to 60 minutes (10" [25 cm] 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 (5.68 L) mixer bowl.

Yield: 32 servings (16 servings per cake).

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