Ingredients
- CINNAMON PECAN SUGAR FILLING AND TOPPING
- 1/2 cup sugar
- 2 cups pecans, chopped
- 1 tablespoon cinnamon
- COFFEE CAKE
- 1 cup salted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 cups (16 oz.) sour cream
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Preparation
Step 1
Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan
In a small bowl, combine the ½ cup sugar, pecans, and cinnamon. Set it aside.
Cream the butter and 1½ cups of sugar, until they are light and fluffy. Add the eggs, mixing well. Add the sour cream and vanilla.
Sift the flour, baking powder, and salt into a small bowl. Fold the dry ingredients into the butter mixture.
Pour half of the cake mixture into the prepared pan. Sprinkle the batter with half of the pecan mixture. Add the remaining cake batter and spread it evenly over the top of the pecan mixture. Sprinkle the remaining pecan mixture evenly over the top of the cake.
Bake the cake for 1 hour and 10 minutes or until a cake tester or toothpick inserted in the center comes out clean