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    You are in: Home / Recipes / Caramel-Pecan Sour Cream Coffee Cake Recipe
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    Caramel-Pecan Sour Cream Coffee Cake

    Average Rating:

    4 Total Reviews

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    • on November 12, 2008

    • on January 05, 2008

      This is the first time I've ever used pecans (we can't get them here). Conclusion? They taste exactly like walnuts! Anyway, that withstanding, this tasted really good. I just made some slight changes though as I halved the amount of sugar in the cake.

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    • on May 06, 2007

      This is so very good! Decadent. We especially loved the cake - good enough that it doesn't really need the caramel topping. It is very sweet, so a little goes a long way. I doubled the pecans in both the filling and topping.

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    • on January 06, 2007

      This coffee cake is wonderful! When a close family friend stopped by, I quickly made this to go with our coffee. It was a success! I was unable to make the caramel topping due to time restraints, so I quickly drizzled some powdered sugar icing on top of the warm cake. It was good, but I'm anxious to try the caramel topping next time. Thanks, Hazeleyes

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    Nutritional Facts for Caramel-Pecan Sour Cream Coffee Cake

    Serving Size: 1 (148 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 636.5
    Calories from Fat 372
    Total Fat 41.4 g
    Saturated Fat 18.6 g
    Cholesterol 105.7 mg
    Sodium 279.9 mg
    Total Carbohydrate 64.3 g
    Dietary Fiber 2.4 g
    Sugars 45.0 g
    Protein 5.9 g

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