Sour Cream Coffee Pecan Cake Recipe
Sour-Cream Coffeecake has a Succulent taste.The Sugar and Eggs gives the Sour-Cream Coffeecake Refreshing taste.
Ingredients
| Butter | 16 Tablespoon | |
| Granulated Sugar | 2 3/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Dairy sour cream | 2 Cup (16 tbs) | |
| Vanilla extract | 1 Tablespoon | |
| 2 cups shelled pecans, chopped | ||
| Ground cinnamon | 1 Tablespoon | |
Directions
Preheat oven to 350°F.
Grease a 10-inch bundt pan and lightly dust the inside with flour.
Cream together the butter and 2 cups of the sugar.
Add eggs, blending well, then the sour cream and vanilla.
Sift together the flour, baking powder and salt.
Fold the dry ingredients into the creamed mixture, and beat until just blended.
Do not overheat.
In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
Pour half of the batter into the bundt pan.
Sprinkle with half of the pecan and sugar mixture.
Add remaining batter and top with the rest of the pecan mixture.
Set on the middle rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean.
Grease a 10-inch bundt pan and lightly dust the inside with flour.
Cream together the butter and 2 cups of the sugar.
Add eggs, blending well, then the sour cream and vanilla.
Sift together the flour, baking powder and salt.
Fold the dry ingredients into the creamed mixture, and beat until just blended.
Do not overheat.
In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
Pour half of the batter into the bundt pan.
Sprinkle with half of the pecan and sugar mixture.
Add remaining batter and top with the rest of the pecan mixture.
Set on the middle rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean.
Chef
