Women of Worth

Monday, February 22, 2010

Bend down, O Lord, and hear my prayer;

answer me, for I need your help.
Protect me, for I am devoted to you.
Save me, for I serve you and trust you.
You are my God.
Be merciful to me, O Lord,
for I am calling on you constantly.
Give me happiness, O Lord,
for I give myself to you.
O Lord, you are so good, so ready to forgive,
so full of unfailing love for all who ask for your help.
Listen closely to my prayer, O Lord;
hear my urgent cry.
I will call to you whenever I’m in trouble,
and you will answer me.
~ Psalm 86:1-7 ~

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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.