Ruth Anderson

Ruth's Coffee Cake

Desserts
At a glance
Contributor
Ruth Anderson
Images
0
Status
Published

Description

Cream the butter, margarine, sugar, and eggs.

Add the sifted flour, baking powder, baking soda, and salt.

Beat the flour mixture alternately with the sour cream into the creamed mixture, then add vanilla.

Grease and flour a Bundt pan.

Pour half the batter into the pan, add half the topping, then repeat with the remaining batter and topping.

Bake at 350°F for 40 to 50 minutes.

Source Note

Original page 47. Contributed by Ruth Anderson.

Ingredients

Structured rows stay easy to scan and print.

  • 1/4 cup butter
  • Unknown amount margarine
  • 1 cup sugar
  • 2 eggs
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Unknown amount salt
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • Topping: 1 cup brown sugar
  • Topping: 1 teaspoon cinnamon
  • Topping: 1/2 cup chopped pecans

Directions

Ordered steps keep the recipe easy to follow.

  1. Cream the butter, margarine, sugar, and eggs.
  2. Add the sifted flour, baking powder, baking soda, and salt.
  3. Beat the flour mixture alternately with the sour cream into the creamed mixture, then add vanilla.
  4. Grease and flour a Bundt pan.
  5. Pour half the batter into the pan, add half the topping, then repeat with the remaining batter and topping.
  6. Bake at 350°F for 40 to 50 minutes.