Sandy's Sour Cream Coffee Cake
Buttery and full of sour cream, this bundt is ribboned with cinnamon, brown sugar and nuts, then glazed with apricots.
IngredientsIngredients: Enriched Wheat Flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], Sugar, Sour Cream [cultured cream, nonfat milk, enzymes], Eggs, Butter, Brown Sugar, Walnuts, Margarine [soybean oil, palm oil, water, salt, mono & diglycerides, nonfat dry milk, sunflower lecithin, natural flavor, vitamin A palmitate, beta carotene], Oil Blend [palm oil and soybean oil, with mono & diglycerides added], Apricot Glaze [sugar, water, glucose, apricot, pectin, natural flavor, citric acid, sodium alginate, agar agar, paprika (color)], Water, Salt, Cinnamon, Baking Powder [sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate], Baking Soda, Natural Madagascar Vanilla, Modified Tapioca Starch.
Contains: Egg, Milk, Soy, Tree nuts, Wheat.
MANUFACTURED IN A FACILITY THAT PROCESSES PEANUTS/NUTS
Units Per Case: 4
Portions Per Unit: Unsliced
Portions Per Case: N/A
Unit Weight: NET WT 3 LB 3 OZ (1.45 Kg)
Gross Weight: 16.73 lbs
Case Cube: 1.46 cu. ft.
Case Dimensions (L x W x H): 21.75 x 11.25 x 10.125
Pallet Tie x High: 6 x 7
Approx. Piece Size:
Kosher Status: KD
Gluten Free: No
Best when displayed under refrigeration.
Whole Cakes: Best when defrosted overnight in the box at room temperature| the cake will be ready to serve the next morning. Once cake is defrosted| place back in cooler.
Best when served at room temperature-it brings out the buttery flavor.
Also great when served slightly warmed in the microwave.
Holds best when kept covered in cooler, away from the door and from foods with strong odors.
Frozen: 18 months
Refrigerated: 5 days (covered)
Room temp: 3 days (covered)