Page 164 - UMass2018_CookBook

Ingredients
Serves 12
FOR THE FILLING:
1⁄2 cup packed light brown sugar
1⁄2 teaspoon ground cinnamon
FOR THE BATTER:
1⁄2 cup (8 tablespoons) unsalted butter, softened
1 cup granulated sugar 1 cup sour cream 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon baking powder 1⁄2 teaspoon salt
Coffee Cake
Shanahan Family, Chelmsford, MA
“This is a recipe that has been in my family for over 50 years! My family and friends love it. It’s even better when you serve it warm!” — Sandra Shanahan
Preparation
1. Preheat oven to 350°F. Grease a tube pan.
2. To make the filling, in a small bowl, combine the brown sugar and cinnamon. Set aside.
3. To make the batter, in a large bowl, mix the butter and sugar together until creamy. Add the sour cream and stir until com- bined. Add the eggs and vanilla and stir until combined. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Fold the flour mixture into the butter mixture until incorporated.
4. Pour half of the batter into the prepared pan, then sprinkle with half of the filling. Pour the remaining batter on top, followed by the remaining filling.
5. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let the cake cool in the pan for 10 minutes before turning it out onto a serving plate.
152 | TASTE OF HOME