KITCHENAID ACCOLADE 400 - Manuel (Page 74)

72
Sour Cream Coffee Cake
1 ⁄
2
cup (120 ml) firmly
packed brown sugar
1 1 ⁄
2
teaspoons (7 ml)
cinnamon
1 cup (235 ml)
chopped walnuts or
pecans
3 cups (710 ml)
all-purpose flour
1 1 ⁄
2
cups (355 ml)
granulated sugar
3 teaspoons (15 ml)
baking powder
1 teaspoon (5 ml)
baking soda
1 ⁄
2
teaspoon (2 ml) salt
1 cup (235 ml) butter
or margarine,
softened
1 cup (235 ml)
reduced-fat sour
cream
1 teaspoon (5 ml)
vanilla
3 eggs
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
1 ⁄
2
minutes. Stop and scrape bowl.
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 (33x23x5-cm) baking pan or 10-inch
(25-cm) 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 (177°C) for 40 to 50 minutes (13x9x2-inch
[33x23x5-cm] pan) or 50 to 60 minutes (10-inch
[25-cm] tube pan). Serve warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g pro, 47 g carb,
17 g fat, 44 mg chol, 349 mg sod.