Sour Cream Pecan Coffee Cake

By carvalhohm2001

Ingredients

• Topping:
• 1 cup coarsely chopped walnuts, pecans or hazelnuts
• 1/4 cup packed dark brown sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter, softened (if you use unsalted butter, add 1 teaspoon salt)
• 1 1/4 cups packed dark brown sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla

Details

Adapted from cookingontheside.com

Preparation

Step 1

Preheat the oven to 350°F. Grease and flour an 8-cup tube pan.

Topping:
Combine all ingredients and set aside.

Cake:
Stir together flour, baking powder and baking soda; set aside.

With an electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, sour cream and vanilla. Gradually beat the flour mixture into the batter until well blended.

Sprinkle 1/4 of the topping into the prepared pan. Spoon on 1/3 of the batter. Continue layering, ending with topping mixture.

Bake 50 to 60 minutes or until pick inserted in the center comes out clean. Cool 15 minutes in pan; remove from pan to a cooling rach. Serve warm.