Cake: Sour Cream Coffee Cake

1/2 c. finely chopped pecans

4 T. sugar

1 tsp. cinnamon

2 sticks margarine

1 1/2 c. granulated sugar

2 eggs

1 c. sour cream

Pinch of salt

2 c. flour

1/2 tsp. soda

1 tsp. vanilla

1 tsp. baking powder

To make nut mixture combine pecans, 4 tablespoons sugar and cinnamon.  Set aside.  Cream margarine, granulated sugar, eggs, sour cream and salt.  Sift flour, soda and baking powder.  Add dry ingredients and vanilla.  This will be thick.  Grease and flour an angel food or bundt cake pan.  Sprinkle part of nut mixture in pan.  Also sprinkle over top of half the batter and on top.  Bake at 325 to 350 for one hour.  Cool one hour before removing from the pan.

Mrs. Dave (Tanya) Baumgartner

Our Swiss Pantry II

First Mennonite Church

1987