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Sour Cream Coffee Cake


  • 2 cups sugar
  • 2 sticks margarine
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 cups plain flour
  • 1 cup sour cream
  • 1 teaspoon baking powder
  • 1/2teaspoon vanilla
  • 2 cups sugar
  • Crumb Mix:
  • 3/4 cup chopped Georgia pecans from Pearson Farm
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon



Cream butter and sugar. Add eggs and beat well. Sift dry ingredients and add alternately with sour cream, starting and ending with flour. Add vanilla. Pour batter into greased Bundt pan. Add crumb mix, then other batter. Sprinkle rest of crumb mix evenly over top and bake in 350 degree oven 50-60 minutes. Serves 12.

From The Kitchen Of:
Mrs. Wood Lovell (Carolyn), Mrs. James M. Rupp (Sharon),
Mrs. Morris Ewing

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