Liturgical Year : Recipes : Sour Cream Pecan Coffee Cake

Catholic Recipe: Sour Cream Pecan Coffee Cake

INGREDIENTS

Cake:

2 cups all-purpose flour
1/4 teaspoon salt
1 Tablespoon baking powder
1 cup unsalted butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs, room temperature
1 Tablespoon vanilla extract
Topping:
3/4 cup brown sugar
1 1/2 cups chopped pecans
2 teaspoons ground cinnamon
5 Tablespoons butter, melted

Details

Prep Time: N/A

Difficulty: ★★☆☆

Cost: N/A

For Ages: n/a

Origin:

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Food Categories (3)

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Feasts (2)

Deliciously moist cake!

DIRECTIONS

Preheat oven to 325 degrees. Grease and flour a Bundt pan.

Sift together flour, baking powder, and salt, set aside.

In mixing bowl, cream butter until fluffy. Add sour cream gradually, mixing in between, then beat in sugar. Mix until all smooth and creamy. Add eggs, one at a time, and then mix in vanilla. By hand, fold in the flour mixture gradually, mixing only until blended.

Pecan Topping: Mix together brown sugar (remove all lumps), cinnamon, and pecans. Add melted butter and stir together until crumbly mixture.

Into Bundt pan, sprinkle 1/2-3/4 of mixture into the bottom of the pan. Add half the cake batter into the pan, sprinkle the remaining topping, then add the rest of the cake batter.

Bake in 325 degree F. oven for 30-35 minutes, or until toothpick comes out clean. Remove from oven to cool for 10 minutes, then remove cake from pan and let cool on cake rack.

The cake is sweet and moist, but if desired, drizzle a confectioner's icing for presentation purposes.

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