KITCHENAID 400 - Manual (Page 77)

75
1 ⁄
2
cup firmly packed
brown sugar
1 1 ⁄
2
teaspoons cinnamon
1 cup chopped
walnuts or pecans
3 cups all-purpose
flour
1 1 ⁄
2
cups granulated
sugar
3 teaspoons baking
powder
1 teaspoon baking
soda
1 ⁄
2
teaspoon salt
1 cup butter or
margarine, softened
1 cup reduced-fat sour
cream
1 teaspoon vanilla
3 eggs
Combine brown sugar, cinnamon, and walnuts in
small bowl. Set aside.
Combine flour, granulated sugar, baking powder,
baking soda, and salt in mixer bowl. Add butter,
sour cream, and vanilla. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about
45 seconds, or until ingredients are combined. Stop
and scrape bowl. Turn to Speed 4 and beat about
1
1 ⁄
2
minutes. Stop and scrape bowl.
Turn to STIR Speed and add eggs, one at a time,
mixing about 15 seconds after each addition. Turn
to Speed 2 and mix about 30 seconds.
Spread half of batter in greased and floured
13x9x2-inch baking pan or 10-inch tube pan.
Sprinkle with half of cinnamon-sugar mixture.
Spread remaining batter in pan and top with
remaining cinnamon-sugar mixture. Bake at 350°F
for 40 to 50 minutes (13x9x2-inch pan) or 50 to
60 minutes (10-inch tube pan) . Serve warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g pro, 47 g carb,
17 g fat, 44 mg chol, 349 mg sod.
Sour Cream Coffee Cake