Sour Cream Coffee Cake

By ezunich

Ingredients

• 1 cup chopped toasted pecans
• 3/4 cup (packed) golden brown sugar
• 2 1/4 tsp ground cinnamon
• Cake
• 3 cups all purpose flour
• 4 1/2 teaspoons baking soda
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups sour cream
• Powdered sugar

Details

Servings 12

Preparation

Step 1

FOR FILLING:
Mix all ingredients in medium bowl -to blend. Set aside.

FOR CAKE:
Preheat oven to 375°F. Butter and flour 12-cup Bundt pan. Combine flour, baking soda, baking powder and salt in medium bowl; mix well. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in vanilla. Stir in flour mixture alternately with sour cream in 2 additions each, stirring just until blended after each addition.

Pour 2 cups batter into prepared pan. Sprinkle with 3/4 cup filling. Cover with 2 1/2 cups water, then top with remainillg filling. Cover with remaining batter. Bake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out onto platter. Sprinkle with powdered sugar. Serve slightly warm or at room temperature. (Can be made 1 day ahead. Coo!. Cover with foil; store at room temperature.)