Women of Worth: Indescribable!

Wednesday, April 18, 2007

Indescribable!

Psalm 95

1 Come, let us sing to the Lord!
Let us shout joyfully to the Rock of our salvation.
2 Let us come to him with thanksgiving.
Let us sing psalms of praise to him.
3 For the Lord is a great God,
a great King above all gods.
4 He holds in his hands the depths of the earth
and the mightiest mountains.
5 The sea belongs to him, for he made it.
His hands formed the dry land, too.

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Moist Sour Cream Coffee Cake

1-1/2 cups Granulated sugar

3/4 cup (1-1/2 sticks) butter or margarine, softened

1 tsp. Vanilla

2 Eggs

2 cups Flour

1 tsp. CALUMET Baking Powder

1/2 tsp. Baking soda

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 cup chopped PLANTERS Pecans

1/3 cup firmly packed brown sugar

1-1/2 tsp. Ground cinnamon

PREHEAT oven to 350°F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.

MIX pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.

BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.