Tropical Coffee Cake |
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Ingredients1/2 cup chopped pecans
1/2 cup flaked coconut
1/4 cup granulated sugar
2 teaspoons grated orange rind
1 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Dash of salt
1/2 cup flaked coconut
1/4 cup granulated sugar
2 teaspoons grated orange rind
1 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Dash of salt
ProceduresCombine first 5 ingredients in a small bowl; set aside.
Cream butter. Gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Add sour cream and vanilla extract.
Combine flour, baking soda, baking powder and salt. Add to creamed mixture, beating well. Spoon half of batter into a greased 9-inch square pan; sprinkle with half of pecan mixture. Repeat procedure with batter and pecan mixture. Gently swirl with a knife to create a marbled effect. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in the center comes out clean.
Cream butter. Gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Add sour cream and vanilla extract.
Combine flour, baking soda, baking powder and salt. Add to creamed mixture, beating well. Spoon half of batter into a greased 9-inch square pan; sprinkle with half of pecan mixture. Repeat procedure with batter and pecan mixture. Gently swirl with a knife to create a marbled effect. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in the center comes out clean.
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