This Sour Cream Coffee Cake is just out of the oven. Look closely and you may even be able to see the steam rising and smell the yummy goodness. This is a quick and easy recipe and is a no fail coffee cake. It looks beautiful when sliced with it's swirled filling of pecans, cinnamon and sugar. This one will be wrapped up and waiting for kids coming home for Christmas!
First, preheat the oven to 350 degrees and grease a bundt pan very well.
Next, I like to mix the filling first so it is ready. Mix 3/4 cup chopped pecans, 3 tablespoons of sugar and 1 teaspoon of cinnamon. I pour it all into a baggie because it's so much easier to shake and mix.
Cream 2 sticks of butter (at room temperature) and 2 cups of sugar. Blend well. Add 2 eggs and cream throughly. Sift 2 cups of flour and 1 teaspoon baking powder and 1/4 teaspoon salt. Add to mixture alternately with 1 cup of sour cream and 1 teaspoon of vanilla.
Pour half of the batter into your bundt pan and sprinkle half of the pecan mixture on top.
Add remaining batter and the other half of the pecan mixture on top.
Bake for 50 to 60 minutes. Cool in pan then turn onto rack to cool completely. Enjoy!!!
1 comment:
YUUUUUUUUM! This looks DELISH! And I love that your little deer friend helped you make it! Excited to see y'all for Christmas!
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