Subject: Sour Cream Coffee Cake
From: Unicorn (unicorn@indenial.com)
Date: Sat Jun 24 2000 - 04:25:24 EDT
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F O O D F U N N Y
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It has been a while since we heard from the mysterious "DRSPAGHETI."
Here is the good doctor's latest food funny:
A panda walks into a restaurant, sits down, and orders a sandwich. He
eats the sandwich, pulls out a gun, and shoots the waiter. As the
panda stands up to go, the manager shouts, Hey! Where are you going?
You just shot my waiter and you didn't pay for your sandwich!"
The panda yells back at the manager, "Hey, I'm a PANDA! Look it up!"
The manager opens his dictionary and sees the following definition for
panda: A tree-dwelling marsupial of Asian origin, characterized by
distinct black and white coloring. Eats shoots and leaves.
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T O D A Y ' S R E C I P E
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It seems that all Russian dishes make use of sour cream in one way or
another. This recipe is no exception.
Sour Cream Coffee Cake
8 Tbs (120 ml) unsalted butter or margarine
1+1/4 cups (310 ml) sugar
3 eggs
1 cup (250 ml) sour cream
1 tsp (5 ml) vanilla extract
2 cups (500 ml) sifted all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/3 cup (80 ml) light brown sugar
1 tsp (5 ml) ground cinnamon
1 cup (250 ml) chopped nuts (optional)
Beat together the butter and 1 cup (250 ml) of the sugar until light
and fluffy. Add the eggs, sour cream, and vanilla, and beat until
well blended. Add the flour, baking powder, and baking soda and mix
until thoroughly combined. Make the topping by combining the
remaining sugar, brown sugar, cinnamon, and optional nuts. Pour half
the batter into a greased 10-inch (25 cm) tube or Bundt pan. Sprinkle
2/3 of the topping over the batter, and add the remaining batter. Top
with remaining topping mixture and bake in a preheated 325 (160C) oven
for 60 minutes, or until a toothpick inserted in the center comes out
clean. Serves 8 to 10.
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