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Pecan Sour Cream Coffee Cake




Source of Recipe


cookingvillage.com






Recipe Introduction


Be sure to offer this moist coffee cake at your next brunch. The sweet nut topping is also a great addition to your favorite ice cream.





List of Ingredients



• For the Topping:
  
• 1/3 cup light brown sugar
  
• 1/3 cup light corn syrup
  
• 3 tablespoons butter
  
• 1/2 cup coarsely chopped pecans or walnuts
  
• For the Cake:
  
• 1 2/3 cups all-purpose flour
  
• 1 1/2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 3/4 cup granulated sugar
  
• 1/2 cup butter, softened
  
• 1 cup sour cream
  
• 1 teaspoon vanilla
  
• 2 eggs
  






Instructions



1. Preheat oven to 350F. Grease a 9-inch square baking pan. For topping, in a small saucepan, combine brown sugar, corn syrup and butter. Cook over low heat until sugar is dissolved, about 5 minutes. Pour into prepared pan. Sprinkle pecans evenly on top; set aside.
   
2. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside. In a large bowl, with an electric mixer set on medium speed, beat sugar and butter until light and fluffy. Beat in sour cream and vanilla. Add the eggs one at a time, beating well after each addition. Fold flour mixture into batter until well combined.
   
   
3. Pour the batter over topping. Bake cake until a toothpick inserted in center comes out clean, about 35 minutes.
   
4. Run a metal spatula or knife around the edge of pan. Turn cake out of pan onto a rimmed plate. Serve warm.
   






Final Comments


Serves 8