Sour Cream Coffee Cake

Roberts Sour Cream makes baked goods extra-moist and helps to keep them fresh longer.

Ingredients

3/4 cup Roberts Butter or Margarine
1 cup sugar
1 teaspoon vanilla extract
3 Roberts Eggs
1 cup Roberts Sour Cream
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda

Filling
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup chopped nuts
1/4 cup Roberts Butter

Preparation

Cream butter or margarine and sugar together; add vanilla extract. Beat in eggs, 1 at a time, blending well after each addition. Fold in sour cream. Sift flour, baking powder and baking soda together; add to sour cream mixture. Prepare Filling.

Thoroughly combine brown sugar, cinnamon and nuts. Spread half of the batter in a well-buttered and floured 8 inch bundt pan or 10 inch tube pan and sprinkle with half of the Filling; cover with remaining batter. Sprinkle with remaining Filling; dot evenly with butter. Bake at 325° for 55 to 60 minutes, or until a wooden pick inserted in center tests clean. Cool 15 minutes before turning out of pan.

Recipe Contributed By: Sharen Soukup Omaha, Nebraska

Yield: 1 coffee cake

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.