Sour Cream Coffee Cake

Nancy Frantz

  • 1 cup (2 sticks) butter, plus extra for greasing the pan
  • 2 cups all purpose flour, plus extra for flouring the pan
  • 2 1/2 cups sugar
  • 2 eggs, beaten
  • 2 cups sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups shelled pecans, coarsely chopped
  1. Preheat the oven to 350oF.  Butter and flour a 10-inch Bundt pan.
  2. Cream together the butter and 2 cups of sugar.  Add the eggs, blending well, then the sour cream and vanilla.
  3. Sift together the flour, baking powder, and salt. (I skipped this step).
  4. Fold the dry ingredients into the cream mixture and beat until just blended.  Do not overbeat.
  5. In a separate bowl, mix the remaining 1/2 cup sugar with the pecans and the cinnamon.
  6. Scrape half of the batter into the prepared pan.  Sprinkle with half of the pecan and sugar mixture.  Spread the remaining batter on top and top with rest of the pecan mixture.
  7. Set the pan on the center rack of the oven and bake until a cake tester inserted in the center comes out clean, 50 to 55 minutes.

Let rest 20 to 30 minutes in the pan.  Invert on a serving plate.  Serve warm. Serves 10

                                                                                                 

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