Zutaten für Margaret's Sour Cream Coffee Cake
- White Sugar
- Cinnamon
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- Vanilla
- 1 cup sour cream
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Zubereitung von Margaret's Sour Cream Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine the sour cream and milk. Add to the batter and mix until just combined.
- Stir in the chocolate chips (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar (optional) before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
100g
Fat
38g
Carbs
14g
