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Sour Cream Coffee Cake




Source of Recipe


Internet


List of Ingredients




Crumb mixture:
3/4 cup of chopped pecans
3 tablespoons of sugar
1 teaspoon of ground cinnamon

Cake:
1 cup of butter, softened
2 cups of sugar
2 eggs
2 cups of all purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of sour cream
1/2 teaspoon of vanilla extract

Preheat the oven to 350ºF. Grease a bundt pan and set it aside. Combine all ingredients for the crumb mixture and set aside. In a large mixing bowl, cream butter and sugar. Add eggs one at a time and beat well after each addition. Sift flour, baking powder, and salt together and add them to the butter mixture alternately with sour cream, starting and ending with flour. Add vanilla. Pour half of the batter into the greased bundt pan. Sprinkle three fourths of the crumb mixture over top, then pour on the remaining batter. Bake for 50 to 60 minutes, or until a knife inserted in the center of the cake comes out clean. Allow the cake to cool in the pan on a rack for 5 to 10 minutes, then turn out onto a serving platter and sprinkle with the remaining crumb mixture. Makes 12 to 14 servings



Recipe