Sour Cream Coffee Cake II

By

This recipe is a classic. It comes right off the package of King Arthur Flour.

View complete recipe

Ingredients

  • Topping:
  • 1 cup pecans
  • 1/4 cup melted butter
  • 1/4 cup white sugar
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • ..............................
  • Cake:
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup soft shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Preparation

Step 1

For Topping:
Pour melted butter, white and brown sugar and cinnamon into a food processor or blender. Process until combined. Add pecan and pulse several times until coarsely chopped (do not over process).


For Cake:
Preheat oven to 350°F. Butter a 9" spring form pan generously.

In a mixing bowl, whisk together flour, baking powder, baking soda and salt.

In a food processor or blender, put eggs, shortening, sugar and vanilla and process until smooth. Add half of the sour cream and half of the flour mixture; process again until smooth. Add the remaining sour cream and flour; scrape down sides of container using a silicone spatula and mix again.

Pour half the batter into the spring form pan and spread with the spatula. Sprinkle half of the topping mixture evenly over batter. Cover with the remaining batter and sprinkle again with topping.

Bake for 45-55 minutes or until a cake tester or wooden toothpick inserted in center comes out clean. Remove pan from oven and place on wire rack to cool for 10 minutes before removing from pan. Allow to sit for at least 30 minutes before cutting and serving.

.........................

REVIEWS:

This cake is delicious! Easy to make, and I brought some into work 4 days after baking and it was still fresh tasting. Now everyday I get asked to bring in more!

This coffee cake was so delicious!! I took it to work and everyone ate it all up!!! I want more NOW!!!

This cake is delicious! Easy to make, and I brought some into work 4 days after baking and it was still fresh tasting. Now everyday I get asked to bring in more!

I absolutely loved this cake!I baked it several times and it was so good!

I mixed up the recipe by using yogurt instead of sour cream, wheat germ instead of walnuts, honey (just the batter) instead of white sugar, and whole white wheat flour. It was delicious and a little bit healthier. If you want to jazz it up a bit, drizzle espresso glaze on top (yum)!!!

Very delicious. This was a big hit with my family at Easter. I am adding this to my permanant collection.

This turned out very well. My husband loved it.

View complete recipe