KitchenAid K45SSWH Instructions And Recipes Manual page 78

SOUR CREAMCOFFEECANE
cup [h'm]y pacJ_ed
bnmT2s_gmr
1_ tea_l)OOns d nnamon
1 cup cT_oppedir_flnuts or
pec_!ls
3 cups all-p_n'po_eflour
l_ cups s_ar
3 teaspoons baking
polvder
] teaspoon baking _ocla
teaspoon salt
1 cup mm'gal"ine or
butten w[tened
1 cup reduced-[i_tsour
(7"P_t113
Coinbine brown sugar, cinnamon, and walnuts in
small bowl. Set aside.
Coinbine flour, sugar, baking powder, baking soda,
and salt in mixer bowl. Add margarine, sour cream,
and vanilla. Attach bowl and flat beater to mixer.
Turn to Stir Speed and mix about 30 seconds, or
tmtil ingredients are combined. Stop and scrape
bowl. Turn to Speed 4 and beat about
1_
minutes.
Stop and scrape bowl.
Turn to Stir Speed and add eggs, one at a tiine,
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 pail or 10-inch tube pan.
Sprinkle with half of cinnamon-stlgar mixture.
Spread remaining batter in pan and top with
remaining cinnamon-stlgar mixture. Bake at
350°F
for 50 to 60 minutes. Serve warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g pro,
47
g carb,
17g fat, 44 mg chol, 349 mg sod.
76