Cake: Aunt Rita's Sour Cream Coffee Cake

1 c. oleo

2 c. sugar

2 eggs

1 c. sour cream

1 tsp. vanilla

2 c. cake flour (or 1 3/4 c. reg. flour)

1 tsp. baking powder

1/4 tsp. salt

Topping:

1/2 c. chopped pecans

1/2 tsp. cinnamon

2 T. brown sugar

Cream oleo, sugar and eggs.  Mix in sour cream and vanilla.  Sift flour, baking powder and salt.  Add to creamed mixture.  Into bundt or angel food cake pan put half of the batter, half of the topping.  Repeat.  Bake at 350 for 40 to 50 minutes.  Cool.  Remove from pan.  May serve plain, powdered sugared, or glazed.  Best next day.

Chris Bresnahan (Tim)

Our Swiss Pantry II

First Mennonite Church

1987