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1995-09-27
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From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes
Subject: Coffee cake
Date: 16 Nov 1994 16:28:51 -0500
Organization: Fidonet: Salata 310-543-0439
Message-ID: <3adtij$km0@junior.wariat.org>
Sour Cream Coffee Cake No. 1004 Yields 1 Cake
1/2 Cup Shortening 1 Cup Sour Cream
3/4 Cup Granulated Sugar 1 Cup Blueberries
3 Eggs TOPPING:
1 tsp Vanilla 1/4 Cup Butter, Softened
1/2 tsp Lemon Extract 1/2 Cup Light Brown Sugar,
1 Lemon, Rind Only, Packed
Grated 1/2 tsp Cinnamon, Ground
2 Cups All-Purpose Flour, 1/2 Cup All-Purpose Flour,
Sifted Sifted
1 tsp Baking Powder Whipping Cream
1 tsp Baking Soda Blueberries
1/2 tsp Salt
Preheat the oven to 350 degrees.
Butter and flour a tube baking pan (9").
Cream the shortening and the sugar.
Add the eggs one at a time, mixing thoroughly after adding each.
Add vanilla and lemon extract.
Add the grated lemon rind.
Sift the flour, baking powder, baking soda and salt together.
Gradually add the flour mixture to the butter mixture, alternating with the
sour cream.
Fold in the blueberries.
Prepare the topping by combining the butter, sugar, cinnamon and flour in a
bowl until the mixture resembles coarse crumbs.
Pour the batter into the prepared pan.
Sprinkle the topping over the batter.
Bake until a toothpick inserted in the center comes out clean (75 minutes).
Let the cake cool in the pan after removing it from the oven.
Turn out onto a serving plate.
Garnish with whipped cream and blueberries.