Sour Cream Coffee Cake
INGREDIENTS
1 cup butter
1 ¼ cups sugar
2 large eggs, well beaten
1 cup sour cream
2 tsp vanilla
2 ¼ cups flour
1 tsp baking powder
½ tsp baking soda
Topping:
1 cup chopped nuts
⅓ cup brown sugar
¼ cup sugar
1 tsp cinnamon
INSTRUCTIONS
Preheat oven to 325℉.
Grease 1 13”x9” pan.
Cream the butter and sugar. Beat until fluffy.
Mix in eggs, sour cream and vanilla.
Sift together flour, baking powder and baking soda. Add to butter mixture, beating well.
In a separate bowl, mix together topping ingredients. Spoon ½ the batter into the pan.
Sprinkle with ½ the topping. Repeat with remaining batter and topping.
Bake 40 minutes. Serves 12-16.
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INGREDIENTS 16 oz. Packaged Refrigerated Sugar Cookie Dough 8 oz. Packaged Cream Cheese Softened ⅓ Cup Confectioner’s Sugar 1 tsp.Vanilla ¾ -1 Cup Blueberries ½ Cup Sliced Strawberries ½ Cup Raspberries Additional fruit (optional) INSTRUCTIONS Prep: Preheat your oven to 350°F. Press cookie dough into a 12-inch pizza pan. Bake for 15-20 minutes until golden brown. Cool in a pan on a wire rack. Create topping spread. In a mixing bowl, combine cream cheese, confectioner’s sugar. And vanilla. Spread on cooled cookie crust. Arrange blueberries, strawberries and raspberries on top. Serves 12.
