KitchenAid KP2671XAC - Professional Stand Mixer Instructions And Recipes Manual page 77

⁄ cup firmly packed
1
2
brown sugar
1 1 ⁄ teaspoons
2
cinnamon
1 cup chopped
walnuts or pecans
3 cups all-purpose
flour
1 1 ⁄ cups granulated
2
sugar
3 teaspoons baking
powder
1 teaspoon baking
soda
1 ⁄ teaspoon salt
2
1 cup butter or
margarine,
softened
1 cup reduced-fat
sour cream
1 teaspoon vanilla
3 eggs
Sour Cream Coffee Cake
Combine brown sugar, cinnamon, and walnuts in
small bowl. Set aside.
Combine flour, granulated sugar, baking powder,
baking soda, and salt in mixer bowl. Add butter,
sour cream, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
45 seconds, or until ingredients are combined.
Stop and scrape bowl. Turn to Speed 4 and beat
about 1
Turn to STIR Speed and add eggs, one at a time,
mixing about 15 seconds after each addition.
Turn to Speed 2 and mix about 30 seconds.
Spread half of batter in greased and floured
13x9x2-inch baking pan or 10-inch tube pan.
Sprinkle with half of cinnamon-sugar mixture.
Spread remaining batter in pan and top with
remaining cinnamon-sugar mixture. Bake at
350°F for 40 to 50 minutes (13 x 9 x 2-inch pan)
or 50 to 60 minutes (10-inch tube pan). Serve
warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g protein, 47 g
carb, 17 g fat, 44 mg chol, 349 mg sodium.
VARIATION
Coffee Cake for a Crowd
Double the ingredients and prepare in 6 qt mixer
bowl.
Yield: 32 servings (16 servings per cake).
minutes. Stop and scrape bowl.
1 ⁄
2
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