Viennese Coffee Cake
VIENNESE COFFEE CAKE
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|1/2 cup chopped pecans|
|3 tbsp. brown sugar|
|2 tsp. instant cocoa mix|
|2 tsp. cinnamon|
|3/4 cup (1 1/2 sticks) butter, softened|
|1 1/2 cups sugar|
|1 cup sour cream|
|1/2 tsp. vanilla extract|
|1 1/2 cups sifted flour|
|1 tsp. baking powder|
|1/4 tsp. salt|
Mission Viejo, CA (pop. 93,305)
Member Since Aug 2011
This recipe was started by a young Indiana housewife more than 30 years ago and has been passed down from neighbor to neighbor. She started a tradition which will also be enjoyed by your family.
For topping, mix pecans, brown sugar, cocoa mix and cinnamon in a small bowl. Set aside.
For the coffee cake, cream the butter and sugar together in a mixing bowl til light and fluffy. Beat in eggs. Fold in sour cream and vanilla. Sift the flour, baking powder and salt in a small bowl. Fold into the sour cream mixture. The batter will be very thick.
Spoon half of the batter into a greased and floured 10 inch tube pan. Sprinkle half of the topping over the batter. Add remaining batter and sprinkle with the remaining topping. Bake at 350 for 50 minutes or til a light golden brown. Serves 12
About this Recipe