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Sour Cream Coffee Cake with Cinnamon-Pecan Topping
  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This recipe is slightly adapted from the Take's Bake Shop cookbook (page 126). Tate's Bake Shop is located in the Hampton's, and was founded by Kathleen King. This coffee cake uses 2 cups of sour cream. The cake is moist and tender, and as it bakes, the cinnamon aroma is intoxicating. I've made a couple of adaptions to the original recipe, and I will definitely make this again.


For the filling/topping:
½ cup brown sugar
1 cup pecans, shopped
1 Tablespoon cinnamon
For the cake:
1 stick butter
cups sugar
2 eggs
2 cups sour cream (I used lite)
2 cups all-purpose flour
1 Tablespoon vanilla
1 Tablespoon baking powder
¼ teaspoon salt
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Preheat the oven to 350 degrees. Grease and flour a 10-inch spring form pan. NOTE: If you use a bundt pan, the filling will not be on top when you remove it from the pan. I used a bundt pan, and flipped it over twice. In a small bowl, combine the 1/2 cup brown sugar, pecans and cinnamon; combine and set aside. Cream the butter and 1 1/2 cups of sugar until light and fluffy. Add the eggs, and mix well. Add the sour cream and vanilla. Measure the flour, baking powder and salt into a small bowl, and whisk together. Add the dry ingredients to the wet, and fold together until combined. The batter will be very thick. Spread half the batter into the baking pan, and evenly layer half the cinnamon-pecan mixture. Spread the remaining batter, evenly, and add the remaining topping. Bake for up to 1 hour and 10 minutes. NOTE: I checked the cake at 50 minutes, and when I inserted a toothpick it came out clean. Wait about 5 minutes to remove from pan, and serve warm.

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