Sour Cream Coffee Cake with Cinnamon-Pecan Topping (TS)

By zircon50

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.

Ingredients

• FOR THE FILLING/TOPPING:
• 1/2 cup brown sugar
• 1 cup pecans, chopped
• 1 Tablespoon cinnamon
• FOR THE CAKE:
• 1 stick butter, softened
• 1 1/2 cups sugar
• 2 eggs, room temperature
• 2 cups sour cream
• 2 cups all-purpose flour
• 1 Tablespoon vanilla
• 1 Tablespoon baking powder
• 1/4 teaspoon salt

Preparation

Step 1

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.