1 cup sour cream 2 eggs 1 cup sugar 1 ½ cups all purpose flour 2 tsp baking powder ½ tsp baking soda ¼ tsp salt 2 tbsp brewed dark roast coffee
CRUMB TOPPING ½ cup all purpose flour ¼ cup brown sugar ¼ cup sugar 3 tbsp soft butter Preheat oven to 350 degrees Grease and flour 9 inch round cake pan
To make topping: Blend topping ingredients, blend until mixed and crumbly Make topping first, and set aside To make cake: Place eggs in bowl, whip until frothy Add sour cream, mix until smooth and creamy Thoroughly mix in sugar Add flour, baking powder, baking soda, and s a lt and blend well Pour into cake pan, sprinkle topping evenly over top of batter Bake 18-20 minutes, or until springy and golden brown Flip onto cooling rack, cool 30 minutes before serving
Note* This recipe make a very light and tender cake that will not cut smoothly when hot.
CRUMB TOPPING ½ cup all purpose flour ¼ cup brown sugar ¼ cup sugar 3 tbsp soft butter Preheat oven to 350 degrees Grease and flour 9 inch round cake pan
To make topping: Blend topping ingredients, blend until mixed and crumbly Make topping first, and set aside To make cake: Place eggs in bowl, whip until frothy Add sour cream, mix until smooth and creamy Thoroughly mix in sugar Add flour, baking powder, baking soda, and s a lt and blend well Pour into cake pan, sprinkle topping evenly over top of batter Bake 18-20 minutes, or until springy and golden brown Flip onto cooling rack, cool 30 minutes before serving
Note* This recipe make a very light and tender cake that will not cut smoothly when hot.
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