Sour Cream Coffee Cake DIBS

Sour Cream Coffee Cake

½ pound butter or margarine, softened (2 sticks)
1 cup sugar
3 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1 cup (8 ounces) sour cream
¼ cup sugar
1½ teaspoons cinnamon

Preheat oven to 350°F. Blend first 4 ingredients together on medium speed in a medium sized bowl. Sift baking powder, baking soda and flour together in a separate bowl. Add sifted ingredients to the liquid mixture a little at a time, alternating with the sour cream.

In a separate bowl, mix sugar and cinnamon. Pour half of the batter into a greased and floured bundt pan. Sprinkle half of the cinnamon and sugar mixture on top, and then pour the remaining mixture into the pan. Sprinkle remaining sugar and cinnamon on top. Bake for 50 minutes.

Servings: 8

Note: This can also be made in the miniature bundt pans if you want to give as gifts; put ¾ + 1/8 cup of batter in each one, sprinkle 2 teaspoons of cinnamon mixture on middle and top. Bake at 325°F for 35 to 40 minutes. Works well for the holidays or bake sales.

DIBS Setup: Quart bag: 1 cup sugar (this may fit in snack size bag...not sure). Quart bag: Baking powder, baking soda and flour...I would sift this again when ready to make. Snack bag: 1/4 cup sugar and cinnamon Store these together in a seperate container/bag. This is one of my favorites. It's not overly sweet and it has a nice flavor to it. Hope you like it as much as I do! Well, that concludes my portion of DIBS.

Hope the recipes I provided prove to be helpul to you and that they quickly become family favorites. Feel free to let me know how they work out for you...even if you hated them! *gasp* :o)