A delicious, moist sour cream and pecan coffee cake. Good with a glass of milk, too!
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12servings
Ingredients
1cupbutterroom temperature
2cupsgranulated sugar
2eggs
1cupsour cream
1teaspoonvanilla
2cupscake floursifted
1teaspoonsalt
1teaspoonbaking powder
½cupchopped pecans
2teaspoonsground cinnamon
4tablespoonsbrown sugar
Instructions
Heat the oven to 350 degrees.
Grease and flour a 10-inch tube pan.
In a small bowl, combine the pecans, cinnamon, and brown sugar. Set aside.
Cream the butter and sugar in a large bowl.
Add the eggs one at a time, beating well after adding each.
With the mixer on low speed, beat in the sour cream and vanilla.
Sift together the cake flour, salt, and baking powder.
Start with the mixer on very slow speed and gradually add the dry ingredients to the wet mixture. Increase the mixer speed as you add more of the dry ingredients and the batter becomes thicker.
Put half the batter in the prepared pan.
Sprinkle half the pecan-cinnamon-sugar mixture over the batter.
Add the remaining batter and sprinkle with the remaining topping.
Bake for 50-60 minutes or until a tester inserted halfway between the center and edge of pan comes out clean.