Women of Worth: Missionette Bake Sale

Monday, June 4, 2007

Missionette Bake Sale

Hopefully all you ladies stopped by the Missionette Bake Sale Saturday or Sunday to pick-up some yummy goodies! I can say personally that the pumpkin bars that my husband and I are currently enjoying are fabulous (thanks for the suggestion, Becky!). If you missed it this year, be sure to stop by next year for some much needed treats!

1 comment:

Anonymous said...: Thanks for writing this.; November 10, 2008 at 6:43 AM

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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.