I love making coffee cake, especially when I have house guests. The excuse that a cake can be served in the morning or at night, makes it ideal to have on hand for any time of day. This coffee cake is extremely easy and super moist using ingredients you probably already have on hand. And because you can use a Bundt pan, it looks extra fancy without any extra work. Bonus.
- 1½ cups granulated sugar
- ¾ cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup KNUDSEN Sour Cream
- 1 cup chopped pecans
- ⅓ cup firmly packed brown sugar
- 1½ teaspoons ground cinnamon
- Preheat oven to 350 degrees F and grease 12-cup fluted tube pan or 10-inch tube pan. Set aside.
- In large bowl, beat granulated sugar, softened butter and vanilla with electric mixer on medium speed until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- In medium bowl, stir together flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
- For topping, mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased pan and top with half of the cake batter, dropping by large spoonfuls and gently spreading throughout pan. (Batter will be thick.) Repeat layers.
- Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Cool 10 minutes on wire rack.
- Loosen cake from side of pan with spatula or knife before inverting cake onto wire rack to cool completely.
The brown sugar mixture creates a nice coating for the top but I love to include powdered sugar to give it a very finished and classy look!
The filling is not overpowering but gives a sweet and little bit crunchy surprise. Yum!
This recipe can be found at allrecipes.com.