Sour Cream Coffee Cake
Sour cream coffee cake has the power to beautify a dreary day and bring together long lost friends. Enjoy with your favorite hot beverage!
Servings 10 Portions
Calories 809kcal
Ingredients
- 16 Tablespoons Sweet Butter, (2 Sticks)
- 2 3/4 Cups Granulated Sugar
- 2 Eggs, Beaten
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 2 Cups Sour Cream
- 1 Tablespoon Vanilla Extract
- 2 Cups Pecans, Chopped
- 1 Tablespoon Ground Cinnamon
Glaze:
- 1 Cup Confectioners Sugar
- 2-3 Tablespoons Milk
Garnish:
- 3/4 Cup Pecans, Chopped
Instructions
- Generously butter and flour a 12 cup bundt pan. Preheat the oven to 350 degree.
- In a large mixing bowl, using an electric mixer, cream together the butter and 2 cups of the sugar.
- Add eggs, blending well after each addition, then the sour cream and vanilla.
- In a medium bowl, sift together flour, baking powder, add salt.
- Fold the flour mixture into the creamed mixture, and mix just until blended. Do not overmix
- In a small bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
- Pour half of the batter into the prepared pan, then top with half of the pecan and sugar mixture. Add remaining batter and sprinkle the top with remaining pecan mixture.
- Place the cake on the center rack in preheated oven and bake until a cake tester inserted in center of the cake comes out clean, about 60 minutes.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake to a serving plate.
- Meanwhile, prepare the glaze. In a medium mixing bowl, whisk the powdered sugar and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over cooled coffee cake. Garnish with chopped pecans
Nutrition
Serving: 1/10 of the recipe | Calories: 809kcal | Carbohydrates: 92g | Protein: 7g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 271mg | Potassium: 345mg | Fiber: 3g | Sugar: 69g | Vitamin A: 905IU | Vitamin C: 0.7mg | Calcium: 147mg | Iron: 2.3mg