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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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