Wednesday, April 10, 2013

Sour Cream Coffee Cake

1 cup of butter, softened
1 1/2 cups granulated sugar
8 oz sour cream
2 eggs, beaten
1 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda

1 cup finely chopped pecans
2 tsp sugar
1 TB ground cinnamon

In a large mixing bowl, cream butter, sugar, sour cream, eggs and vanilla. Combine dry ingredients in a separate bowl. Add flour mixture by spoonfuls into the wet ingredients until just combined, don't over mix.

Make topping by mixing together the chopped pecans, sugar and cinnamon.

Grease a tube pan, put about 1/3 of the topping mixture on the bottom, layer with batter, topping, batter  and ending with more topping.

Bake at 350 for 45 minutes. Allow to cool on a wire rack before turning out onto a platter.


1 comment:

Sue said...

OMG ... I'm sending The Runner to the kitchen to whip this up. I wish!