Institute of the South for Hospitality and Culinary Arts

Sour Cream Coffeecake

Servings: 10

Filling

1 1/2 Tbsp All Purpose flour
1 Tbsp Cinnamon, ground
6 oz. Brown sugar
4 oz. Pecans, chopped
1 oz. Unsalted butter, melted

Batter

4 oz. Unsalted butter
8 oz. Granulated sugar
2 Eggs
8 oz. Friendship Sour Cream
7 oz. Cake flour, sifted
1/4 tsp salt
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla extract

1. To make the filling, blend all the filling ingredients together in a small bowl. Set aside.
2. To make the cake batter, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the sour cream. Stir until smooth.
3. Sift the presifted flour, salt, baking powder and baking soda together twice. Stir into the batter. Stir in the vanilla extract.
4. Spoon half of the batter into a greased tube pan. Top with half of the filling. Cover the filling with the remaining batter and top with the remaining filling. Bake at 350 degrees F (180 degrees C) for 35 minutes.

Yield 1 10-in. Tube Cake

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