Peanut butter and sour cream coffeecake

 
                  Peanut Butter and Sour Cream Coffeecake
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 12   Preparation Time :0:40
 Categories    : Breads For Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           sour cream
      1/4  cup           powdered sugar
      1/4  cup           packed brown sugar
    1      teaspoon      ground cinnamon
      1/3  cup           creamy peanut butter
      3/4  cup           sugar
      1/4  cup           margarine
    1                    egg
      2/3  cup           milk, 1% lowfat
    1 1/2  cups          all-purpose flour
      1/2  teaspoon      salt
    2      teaspoons     baking powder
           cup           black walnuts -- chopped
 
      1. Combine sour cream, powdered sugar, brown sugar and cinnamon. Divide
 mixture in half; add peanut butter to one half and set aside both mixtures.
      2. In mixing bowl combine sugar, margarine,Egg Beaters, milk, flour,
 salt and baking powder. Blend well using low speed of electric mixer or beat
 well with a wooden spoon or whisk.
      3. Spread half of egg batter in a 9 x 9-inch pan that has been greased
 and floured on bottom only. Top with peanut butter mixture, followed with
 remaining egg batter. Spread sour cream mixture over top then sprinkle with
 nuts.
      4. Bake in preheated 350-degree oven for 35-40 minutes or until cake
 springs back when touched lightly in center.
 
 Serve while still warm.
 
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 Serving Ideas : A good coffeecake for snacks and tea breaks.