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Caption: Skillet SOUR CREAM
COFFEE CAKE
Caption: Cake. Coffee. Cake and Coffee. Coffee Cake. Two of my favorite indulgences coupled together. This recipe was written by Lynda King Kellerman and taken from "A Skillet Full of Traditional Southern Lodge Cast Iron Recipes and Memories".
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Caption: INGREDIENTS
Caption: 1 cup butter, softened
2 cups plus 4 teaspoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon cinnamon
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Caption: To prepare...
Preheat oven to 350 degrees. Grease and flour your skillet.
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Caption: Cream butter and two cups of sugar gradually, until light and fluffy. Beat in the eggs one at a time, very well, and then fold in your sour cream and vanilla.
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Caption: Sift flour, salt, and baking powder together in a separate bowl. Fold mixture into the batter. Then, combine four teaspoons of sugar, with cinnamon and nuts.
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Caption: Place 1/3 of the batter into your skillet, and top with 3/4 of the sugar mixture. Cover with remaining batter, followed by the remainder of sugar mixture.
Caption: Bake about 60 minutes or until a toothpick comes out clean. Cool on rack and serve with a cup of your favorite coffee.
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Caption: Part of the "Northern Skillet" Series
Recipe & cookware by Lodge Cast Iron
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