Breakfast

Sour Cream Coffee Cake (LCC book - F. Carroll recipe) is for Breakfast.

Sour Cream Coffee Cake (LCC book - F. Carroll recipe) takes 15 minutes to prepare.

Sour Cream Coffee Cake (LCC book - F. Carroll recipe) takes 50 minutes to cook.

Sour Cream Coffee Cake (LCC book - F. Carroll recipe) makes 24 servings.

The ingredients for Sour Cream Coffee Cake (LCC book - F. Carroll recipe) are:

Butter, unsalted, 1 cup (remove)
Granulated Sugar, 1 cup (remove)
*Eggland's Best Cage Free Brown Eggs (serving is 1 egg, 115mg Omega 3, 200 mg Lutein), 2 serving (remove)
*Kroger Reduced Fat Sour Cream, 16 tbsp (remove)
Vanilla Extract, 1 tsp (remove)
*Organic All-Purpose White Flour, 2 cup (remove)
Baking Powder, 1 tsp (remove)
Salt, .5 tsp (remove)
Pecans, 1 cup, chopped (remove)
Brown Sugar, 12 tsp packed (remove)
Cinnamon, ground, 1 tsp (remove)

Here is how you make Sour Cream Coffee Cake (LCC book - F. Carroll recipe):

Cream butter and sugar. Add eggs, one at a time and beat. Fold in sour cream and vanilla. Add dry ingredients. Mix last 3 ingredients separately. Sprinkle half of these 3 ingredients into greased and floured tube pan. Pour half of batter into pan. Sprinkle remaining nut mixture onto batter in pan. Cover with last half of batter and bake at 350 for 45 to 60 minutes. Cool 10 minutes before removing from pan.Serving Size: Makes 24 1-inch servingsNumber of Servings: 24Recipe submitted by SparkPeople user COPTERCREW.

The nutritional information for Sour Cream Coffee Cake (LCC book - F. Carroll recipe) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 206.1

• Total Fat: 13.3 g
• Cholesterol: 41.6 mg
• Sodium: 93.4 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 0.9 g
• Protein: 2.5 g