MOIST SOUR CREAM COFFEE CAKE

By Barb Roberts


This was served at coffee hour last week, and was devoured quickly! I heard many requests for the recipe, so here you go...


Moist Sour Cream Coffee Cake


1 ½ CUPS GRANULATED SUGAR
¾ CUP BUTTER OR MARGARINE, SOFTENED
1 TSP VANILLA
2 EGGS
2 CUPS FLOUR
1 TSP BAKING POWDER
½ TSP BAKING SODA
1 CUP SOUR CREAM


1 CUP CHOPPED PECANS
1/3 CUP FIRMLY PACKED BROWN SUGAR
1 ½ TSPS GROUND CINNAMON

MIX PECANS, BROWN SUGAR AND CINNAMON. SET ASIDE.




PREHEAT OVEN TO 350 DEGREES.

BEAT SUGAR, BUTTER AND VANILLA IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY.

ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.

MIX FLOUR, BAKING POWDER AND BAKING SODA. ADD TO SUGAR MIXTURE, ALTERNATELY WITH SOUR CREAM, BEATING UNTIL WELL BLENDED AFTER EACH ADDITION.

SPOON HALF OF THE PECAN MIXTURE INTO GREASED FLUTED TUBE PAN OR 10 INCH TUBE PAN. TOP WITH HALF OF THE CAKE BATTER. REPEAT LAYERS.

BAKE 55 TO 60 MINUTES 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. INVERT ONTO WIRE RACK AND GENTLY REMOVE PAN. COOL COMPLETELY…. GLAZE IF DESIRED.