| Sour Cream Coffee Cake #2
1/2 cup of shortening
3/4 cup of granulated sugar
3 Eggs
1 teaspoon of vanilla
1/2 teaspoon of lemon extract
1 Lemon, rind only, grated
2 cups of all-purpose flour; sifted
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of sour cream
1 cup of blueberries
Topping
1/4 cup of butter, softened
1/2 cup of light brown sugar, packed
1/2 teaspoon of cinnamon, ground
1/2 cup of all-purpose flour; sifted
Whipping cream
Blueberries |
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Preheat the oven to 350ºF. Butter and flour a tube baking pan (9"). Cream the shortening and the sugar. Add the eggs one at a time, mixing thoroughly after adding each. Add vanilla and lemon extract. Add the grated lemon rind. Sift the flour, baking powder, baking soda and salt together. Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Fold in the blueberries. Prepare the topping by combining the butter, sugar, cinnamon and flour in a bowl until the mixture resembles coarse crumbs. Pour the batter into the prepared pan. Sprinkle the topping over the batter. Bake until a toothpick inserted in the center comes out clean (75 minutes). Let the cake cool in the pan after removing it from the oven. Turn out onto a serving plate. Garnish with whipped cream and blueberries. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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