Tuesday, July 24, 2012

Wellesley Coffee Cake

1 c. butter, softened
2 C. sugar
2 eggs 1 c. sour cream
1/2 vanilla
1/2 t. almond extract
2 c. sifted flour
 1 t. baking powder
1/4 t. salt


4 t. sugar
1 c chopped pecans
1 t. cinnamon

Preheat oven to 350 degrees.
Cream butter and sugar.  Add eggs, one at a time, beating well after each addition.
Add sour cream, vanilla and almond extract; beat well.  Combine flour, baking powder and salt.
Add to mixture and beat.
In separate bowl, combine sugar, pecans and cinnamon for filling.
Place one third of batter in well-greased and floured tube pan or bundt pan.
Sprinkle with three-quarters of filling mixture.  Spoon in rest of batter and sprinkle with remaining
filling.  Bake 1 hour.

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