CINNAMON-LAYERED QUICK COFFEECAKE

April 21, 2010

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Breakfast

1 1/2 cups sugar
1/2 cup pecans — chopped
1 teaspoon cinnamon
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
2 cups flour
1/2 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1/2 pint sour cream

Mix and set aside 1/2 cup of the sugar, chopped nuts and cinnamon.

Cream the butter; beat in 1 cup remaining sugar and the eggs. Add the vanilla and lemon juice. Sift the flour, with the baking powder, soda and salt; add alternately to the butter mixture with the sour cream. Pour half of the batter into buttered 9 x 9 x 2 inch pan. Sprinkle with some of the cinnamon mixture. Spread with remaining batter; add remaining topping. Bake at 350 degrees 35 minutes.

Description:
“Breakfast”


Per Serving (excluding unknown items): 977 Calories; 47g Fat (42.9% calories from fat); 13g Protein; 129g Carbohydrate; 3g Dietary Fiber; 194mg Cholesterol; 896mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 9 Fat; 5 Other Carbohydrates.

Comments are closed.