October 26, 2020

Prep for Success Recipes: Yum Yum sour cream coffee cake

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Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone
can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

SERVES 12 TO 14

Ingredients

  • ½ cup butter and/or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. vanilla
  • 2 cups flour
  • 1 cup sour cream

Filling:

  • ½  cup margarine, softened
  • 1 cup sugar
  • 1 cup chopped pecans (or walnuts)
  • 2 tsp. cinnamon

Nutrition Facts per serving:  Calories 452.4, Protein 3.401 Gm, Carbs46.91 Gm, Fat 29.09 Gm, Cholesterol 95.07 mg, Dietary Fiber 0.709 Gm, Sugar 2.683 Gm, Sodium 329.5 mg, Calcium 86.16 mg, Potassium 210.5 mg, Iron 1 .947 mg

Directions

1.         Preheat oven to 325°F.

2.         In a mixing bowl, cream the butter, sugar, eggs and vanilla.

3.         In a separate bowl, combine flour, baking powder and baking soda; add to the creamed mixture.

4.         Fold in sour cream.

5.         In a separate bowl, combine all the filling ingredients; mix well.

6.         Pour half the flour / creamed mixture into a greased 13” x 9” x 2″ pan  (or Bundt pan).

7.         Spread half the filling over the flour / creamed mixture.

8.        Add the remaining flour / creamed mixture; top with the remaining filling.

9.        Bake in preheated oven for 40 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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