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Sour cream coffee cake

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Ingredients/Components

granulated sugar
vanilla extract - 1 Tbsp
salt - 1/4 tsp
eggs, beaten - 2 item
dairy sour cream - 2 c
baking powder - 1 Tbsp
ground cinnamon - 1 Tbsp
2 sticks sweet butter - 16 Tbsp
unbleached all-purpose flour - 2 c
shelled pecans, chopped - 2 c

How to make sour cream coffee cake:

Preheat oven to 350°. Grease a 10-inch Bundt pan and lightly dust the inside with flour. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla. Sift together the flour, baking powder and salt. Fold the dry ingredients into the separate bowl. Mix remaining 3/4 cup sugar with pecans and cinnamon. Pour 1/2 of the batter into the Bundt pan. Sprinkle with 1/2 of the pecan and sugar mixture. Add remaining batter and top with the rest of the pecan mixture. Set on the middle of the rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean. Serve warm.

This classic is worth timing so that you can serve it 30 minutes out of the oven.

Recipe categories: Breads, Breakfast, Coffee cakes.

Rating:

4.1

Average rating: 4.1, total votes: 8

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