Marion Cunninghams Coffee Cake Food

MARION CUNNINGHAM'S COFFEE CAKE

Marion Cunningham's Coffee Cake image

Categories Bread Cake Breakfast Brunch Bake Buffet Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes one 10-inch tube cake

Number Of Ingredients 9

Ingredients

1/2 pound (2 sticks) butter, room temperature
1 cup sugar
3 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
5 teaspoons vanilla extract

Steps:

Preheat the oven to 350°F. Grease and flour a 10-inch tube pan or Bundt pan.
Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth. Add the eggs and beat for 2 minutes, or until light and creamy. Put the flour, baking powder, baking soda, and salt in a bowl and stir with a fork to blend well. Add the flour mixture to to the butter mixture and beat until smooth. Add the sour cream and vanilla and mix well.
Spoon the batter into the pan. Bake for about 50 minutes, or until a straw comes out clean when inserted into the center. Remove from the oven and let rest for 5 minutes in the pan. Invert onto a rack and cool a little bit before slicing. Serve warm.

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