Sour Cream Coffee Cake Recipe

By lynnieb93

This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together—your guests will thank you. —Kathleen Larimer, Dayton, Ohio

Ingredients

• BATTER:
• Ingredients
• 2/3 * 2/3 cup chopped pecans
• 2 * 2 tablespoons brown sugar
• 1-1/2 * 1-1/2 teaspoons ground cinnamon
• *
• 1 * 1 cup butter, softened
• 2 * 2 cups sugar
• 2 * 2 eggs
• 1/2 * 1/2 teaspoon vanilla extract
• 2 * 2 cups all-purpose flour
• 1 * 1 teaspoon baking powder
• 1/4 * 1/4 teaspoon baking soda
• 1/4 * 1/4 teaspoon salt
• 1 * 1 cup (8 ounces) sour cream
• * Confectioners' sugar

Preparation

Step 1

# In a small bowl, combine the pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
# Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
# Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.