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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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One morning about 20 years ago, a neighbor invited me over to help her taste this new recipe. Now every time I make this delicious coffee cake, it reminds me of my good friend in back in Ohio. Ingredients:
1 cup butter, softened |
1 cup sugar |
3 eggs |
1 cup (8 ounces) sour cream |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
2-1/2 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
topping: |
1 cup ground pecans |
1/2 cup sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In another bowl, mix sour cream and extracts.Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture. Mix well. Spread half in a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done. Yield: 16-20 servings.
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