Sour Cream Coffee Cake

Donna Kelley

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup butter
  • 2 cup plus 4 tsp sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 tsp vanilla
  • 2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup pecans, chopped
  • 1 tsp cinnamon

Cream butter with 2 cups of the sugar. One at a time, beat in the eggs. Fold in the sour cream and vanilla. Sift together the the flour, baking powder, and salt, and mix in. Place batter in a greased 9×13 inch cake pan. Combine pecans, cinnamon, and the remaining 4 teaspoons sugar and sprinkle over batter.

Bake at 350 degree for 40 to 45 minutes or until cake tests done.



IN LOVING MEMORY OF
JURD G. STEWART


Given by
Glynn and Carol Ann Tubbs





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