|
Sour Cream Coffee Cake (microwave) rec.food.cooking/Mary Victoria Parker (2002)
1/4 cup butter or margarine 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla extract 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup dairy sour cream
Topping 1/3 cup brown sugar, firmly packed 2 tablespoons all purpose flour 1/2 cup chopped nuts 1/4 teaspoon cinnamon 1/8 teaspoon salt 2 tablespoons butter or margarine
Cream butter and sugar. Add eggs and vanilla; mix well. Sift together flour, soda, and baking powder. Add to creamed mixture with sour cream.
Set aside. Mix topping ingredients until crumbly. Spread half of batter in 8 inch micro proof cake dish. Sprinkle half of topping mix over batter.
Carefully spread remaining batter and sprinkle with all remaining topping.
Cook on bake Medium for 4 minutes. Rotate dish one quarter turn twice during cooking. Cook on Hi for 4 minutes, or until toothpick inserted in center comes out clean.
Let stand 3 minutes before serving. Serve coffee cake warm.
|