Sour Cream Coffee Cake IV

Sour Cream Coffee Cake IV

24
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"This is a scaled down version of the Sour Cream Coffee Cake, baked in a 9 inch pan. Two layers of batter with a streak of cinnamon sugar in the middle It is made with shortening instead of butter."

Ingredients

1 h 5 m {{adjustedServings}} servings 428 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
  3. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

24
  1. 29 Ratings

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I made this yesterday and only have 2 pieces left. I doubled the recipe and put it in a 9 x 13 pan. I added margarine instead of the shortening. I did not put in half of the batter first I sp...

Light, fluffy and very good. I used butter instead of shortening and added 1 tsp. of vanilla to the batter. For the filling, I used brown sugar instead of white and took a knife and swirled it...

I made this last night and it was meant to be a breakfast cake for hubby in the morning. Well, our home smelled so good while it was baking that we decided to eat some for dessert. It was stil...