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Mom’s Sour Cream Coffee Cake ANN LYNCH

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One of the best coffee cakes ever!

ingredients
CAKE:
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
3 cups all-purpose flour
3/4 cup unsalted butter
1 and 1/2 cups granulated sugar
4 eggs
2 cups sour cream
1 and 1/2 teaspoons vanilla extract
FILLING:
2 cups brown sugar
1 cup granulated sugar
3 teaspoons cinnamon
2 cups pecans (chopped)
powdered sugar (to garnish)

directions
For the Cake: Preheat the oven to 350ºF. Grease a bundt pan with butter and set aside.
In a medium bowl, add baking powder, baking soda, and flour. Whisk to combine, and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. Cream until light and fluffy, about 3-4 minutes. Add eggs, sour cream, and vanilla, mix until fully incorporated. Set aside.
Add flour mixture to butter mixture and stir until fully combined. Set aside.
For the Filling: In a medium bowl, add sugar, cinnamon, and chopped pecans. Whisk to combine and set aside.
To assemble: Add a third of the cake batter into the bundt pan, followed by a third of the filling. Repeat with remaining batter and filling, creating three layers of both.
Transfer to oven and bake for 90 minutes, or until a toothpick inserted into the center comes out clean.
Invert pan over a serving platter and gently remove pan.
Sprinkle with powdered sugar, slice and serve.
Tip: Wrap individual slices in plastic wrap and freeze for a quick and easy breakfast!

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