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Chancey’s Coffee Cake

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Course Desserts
Servings
people
Ingredients
  • 1/2 pound cream of celery soup
  • 2 cups INGREDIENTS:
  • 1/2 teaspoon butter
  • 2 teaspoons Topping:
  • 4 extra pure peppermint extract
  • 3 cups flour
  • 2 teaspoons egg
  • 16 ounces sour cream
  • Crumb green onions
  • 1 cup ground cumin
  • 1 cup INGREDIENTS:
  • 4 teaspoons chocolate chips
Course Desserts
Servings
people
Ingredients
  • 1/2 pound cream of celery soup
  • 2 cups INGREDIENTS:
  • 1/2 teaspoon butter
  • 2 teaspoons Topping:
  • 4 extra pure peppermint extract
  • 3 cups flour
  • 2 teaspoons egg
  • 16 ounces sour cream
  • Crumb green onions
  • 1 cup ground cumin
  • 1 cup INGREDIENTS:
  • 4 teaspoons chocolate chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a food processor or blender cream margarine, sugar, vanilla and lemon juice
  2. Add eggs, one at a time
  3. Use 5 eggs if they aren't extra large
  4. Sift flour and baking soda three times
  5. Add to creamed mixture
  6. Turn into a bowl and fold in sour cream until blended
  7. Combine crumb mixture ingredients
  8. Spray 1 8x16 baking pan or 2 8x8 baking pans with nonstick spray
  9. Cover bottom of pan(s) with half batter, half crumb mixture, remaining batter and remaining crumb mixture
  10. Swirl in both directions with a knife
  11. Bake at 325 degrees for glass and 350 degrees for metal
  12. Bake for 1 hour or until tested done
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