It may have smelled like a coffeecake, even tasted like one, but the outcome of the "Silver Palate" Sour Cream Coffeecake which appeared in the Deseret News, Sunday, May 31, failed to cut like a coffeecake. The recipe listed an incorrect amount of flour, 2 cups rather than 1 cup of flour should be used.
The corrected recipe appears below:Sour Cream Coffeecake
1 cup butter
23/4 cups sugar
2 eggs, beaten
1 cup sour cream
1 tablespoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups pecans, chopped
1 tablespoon cinnamon
Preheat oven to 375 degrees. Grease a 10-inch bundt pan and lightly dust inside with flour.
Cream together butter and 2 cups sugar. Add eggs, blending well, then sour cream and vanilla.
Fold in dry ingredients, stirring just until blended.
In a small bowl, combine remaining 3/4 sugar with pecans and cinnamon. Pour half the batter into the prepared pan. Sprinkle with half of the pecan and sugar mixture. Add remaining batter and top with rest of pecan mixture. Bake at 375 degrees for 15 minutes; reduce heat to 350 degrees and bake for another 45 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes 12 servings.
- Each serving contains 511 calories; 33 gm fat; 302 mg sodium; 85 mg cholesterol.