Try our moist sour cream coffee cake recipe, the sour cream enriches this cakes batter,
yielding a tender moist cake. Topped with a sweet pecan, brown sugar and cinnamon streusel.
1 1/2 cups Granulated sugar
3/4 cup (1 1/2 sticks) Butter
1 tsp Vanilla
2 cups Flour
1 tsp Baking Powder
1/2 tsp Baking soda
1 cup Sour Cream
1 cup Chopped Pecans
1/3 cup Firmly packed brown sugar
1 1/2 tsp Ground cinnamon
Oven Temp ~ 350°
Baking Time ~ 55 minutes to
Pan Type ~ 10 inch tube or Bundt pan
With an electric mixer on medium speed, mix granulated
sugar, butter and vanilla in large bowl until light and fluffy. Add
eggs 1 at a time, mixing well after each addition. Mix together the flour,
baking powder and baking soda. Add to sugar mixture alternately with sour
cream, mixing until well blended after each addition.
Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into prepared pan, top with half of the cake batter. Repeat layers.
Bake moist coffee cake until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with a spatula or knife. Invert cake onto wire rack, gently remove pan.
To serve, cool Moist Sour Cream Coffee Cake completely.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!