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Coffee Cake: Sour Cream Pecan Coffee Cake

Source of Recipe


Commander's Palace, New Orleans






List of Ingredients



• 1/2 lb. (2 sticks) plus 1 Tbsp butter, softened
  
• 2 cups all-purpose flour, plus additional for preparing pan
  
• 3 cups sugar
  
• 1-1/2 Tbsp vanilla extract
  
• 2 medium eggs
  
• 1 Tbsp baking powder
  
• Pinch of salt
  
• 1-1/2 cups sour cream
  
• 1-1/2 cups coarsely chopped pecans
  
• 1 Tbsp ground cinnamon
  






Instructions



1. Preheat oven to 350 degrees (F). Grease a 10-inch Bundt pan with the 1 tablespoon of butter and dust the pan thoroughly with flour.
   
   
2. Cream the 1/2 pound of butter, 2 cups of the sugar, and the vanilla extract until smooth in the large bowl of an electric mixer at medium speed. Scrape the bowl; add the eggs and mix for about 30 seconds. Scrape the bowl again.
   
   
3. Sift together the flour, baking powder and salt, and add to the mixer on low speed until the ingredients are well-incorporated. Scrape the bowl and mix for a few seconds more. Don't overmix. Fold in the sour cream by hand, again being careful not to overmix. Combine the remaining sugar, the pecans and cinnamon in a separate bowl.
   
   
4. Spoon two-thirds of the batter into the prepared Bundt pan. Smooth the batter, and carefully place the pecan mixture on top of it, pressing some into the batter with your fingers, but leaving most of it on top.
   
   
5. Top with the remaining batter, smooth it out, and bake on the middle rack of the preheated oven until done -- 60 to 70 minutes, or when a toothpick inserted into the middle comes out clean. Let cool for 1 hour; then remove cake from pan.
   
   Serve with fresh fruit, and your choice of Creme Fraiche, Creole Cream Cheese or whipped cream.
   
   Makes 10 to 12 servings.