Sour Cream Coffee Cake

Photo by diane d.
Adapted from kraft.com

PREP TIME

40

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

Adapted from kraft.com

Ingredients

  • 1

    cup butter or margarine

  • 2

    cups sugar

  • 2

    eggs

  • 1

    cup sour cream

  • 1

    tsp vanilla

  • 2

    cups flour

  • 1

    tsp baking soda

  • 1/4

    tsp salt

  • 1

    cup chopped pecans

  • 4

    tbsp. brown sugar

  • 1

    tsp cinnamon

Directions

Preheat oven to 350. Cream butter and sugar, add eggs, one at a time, beating well after each addition. Fold in sour cream and vanilla. Sift together dry ingredients. Add to creamed mixture. Spoon half of the mixture into greased bundt pan. Mix together pecans, brown sugar and cinnamon. Sprinkle 3/4 of mixture on batter. Do not let the nut mixture touch the sides of the pan. Top with the rest of the batter and sprinkle with remaining nut mixture. Bake for 45 minutes to 1 hour. Cool cake in pan for 10 minutes.

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