Jul 1 # 1 of 1
Sour Cream Coffee Cake
This is a wonderful, moist cake, perfect for brunch or anytime.
1 cup butter, softened
2 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup chopped pecans
2 teaspoons cinnamon
1/2 cup light brown sugar, firmly packed
Preheat oven to 350°F. Grease Bundt or tube pan well; set aside.
In bowl of mixer, cream together eggs, butter and sugar. Add sour cream and vanilla, mixing well.
In separate bowl, stir whisk flour, salt and baking powder.
With mixer running at low speed, slowly add dry ingredients, and mix just until batter is smooth.
Combine chopped pecans, cinnamon and brown sugar. Sprinkle half of nut mixture evenly in bottom of prepared pan. Add half of cake batter to pan; top with remaining pecan mixture; spoon in remaining cake batter.
Bake in preheated oven for 55 minutes to 1 hour, or until cake tester comes out clean when inserted in center of cake.
Cool in pan on wire rack for 15 minutes; invert onto serving plate; cool and enjoy!