Recipes

French Coffee Cake

February 11, 2021  Online Recipe Guide Avatar
DescriptionThis recipe is from my grandmother, Ethel Eynard.  Jefferson City, MO.  1975.

Ingredients
At a glance
Course
Breads
Difficulty
Beginner
Source
Generations – My Family Cookbook
Serves
12
1/2 C. margarine
1 C. sugar
3 eggs
1 tsp. vanilla
2 C. sifted all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
 1 C. sour cream
<i>Topping</i>
2 Tbsp. margarine
3 Tbsp. flour
3/4 C. brown sugar
1/2 C. chopped pecans
Methods/steps
Cream 1/2 cup margarine. Add sugar gradually, continuing to cream until light, fluffy.  Add eggs one at a time; beat well after each addition:  add vanilla.  Combine flour, baking soda, baking powder, salt together.  Alternately add sifted dry ingredients, sour cream to mixture; blend together.Prepare topping: cream margarine and flour together; add sugar and pecans.  Mix until topping is crumbly.  Pour enough batter into a greased 8x8x2 inch pan to cover the bottom of the pan, spreading batter to edges.  Cover with most of topping.  Pour remaining batter on top.  Sprinkle remaining topping over batter.  Bake about 50 minutes at 350 degrees or until top is light golden brown.  Be careful not to overbake.  Cool for 10 minutes in pan, then remove.  This cake freezes well.

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