Sour Cream Coffee Cake

Photo by Candy H.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 3/4

    cup butter, softened

  • 1

    cup white sugar

  • 2

    eggs

  • 1

    (8 ounce) carton sour cream

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground nutmeg

  • 1/2

    teaspoon salt

  • 3/4

    cup packed brown sugar

  • 1/2

    cup chopped pecans (I like toasted pecans)

  • 1

    teaspoon ground cinnamon

Directions

1.Grease and flour a 9x13-inch baking pan. 2.Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. 3.Beat eggs and sour cream into butter mixture until smooth. 4.Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter. 5.Pour the batter into the prepared baking dish. 6.Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter. 7.Cover the baking dish with plastic wrap and chill 8 hours to overnight. 8.Preheat oven to 350 degrees F (175 degrees C). 9.Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes. *This can be made and baked right away. Nice to be able to make it the night before though.

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