Buttercream Coffee Cake
Recipe: #19892
July 03, 2015
Categories: Breakfast, Desserts, Cakes, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day Mothers Day, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"From Convent Cookery. I haven't tried this yet, but sounds good."
Original is 6 servings
Ingredients
- FOR COFFEE CAKE
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- BUTTER CREAM FILLING
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Nutritional
- Serving Size: 1 (286.9 g)
- Calories 1044.9
- Total Fat - 61.4 g
- Saturated Fat - 34.5 g
- Cholesterol - 209.4 mg
- Sodium - 1078.6 mg
- Total Carbohydrate - 113.2 g
- Dietary Fiber - 2.3 g
- Sugars - 69.3 g
- Protein - 13.7 g
- Calcium - 176.1 mg
- Iron - 1.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut 1/3 cup butter into 3/4 cup flour, brown sugar and cinnamon till fine.
Step 2
Stir in walnuts.
Step 3
Sift 1 1/2 cups flour with baking powder, soda and salt.
Step 4
Cream 1/2 cup butter in bowl; add sugar and cream till light.
Step 5
Add eggs one at time, beating well; blend in vanilla.
Step 6
Add dry ingredients alternately wit sour cream to creamed mixture.
Step 7
Spread in 9x9-inch floured and greased pan. Sprinkle with walnut mixture. Bake at 325 for 50 minutes.
Step 8
When cool, split horizontally and fill with filling. Store in refrigerator.
FOR THE BUTTER CREAM FILLING
Step 9
Combine flour, salt salt and milk in saucepan. Cook over low heat till thick, stirring constantly; cool.
Step 10
Cream butter and sugar. Add flour mixture and beat till fluffy.
Tips
No special items needed.
0 Reviews
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