Sour Cream Coffee Cake

Barbs Miller's Note:

Don't let the use of sour cream deter you from trying this. I HATE sour cream, but you never taste it in this. The sour cream is what makes this coffee cake so moist. It is not a super sweet cake, either. I brought it to work and everyone went crazy over it! Enjoy!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Serves: 12-16

Yield: 1.0 large c ...

• 1/2 lb butter, softened
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 pint sour cream
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder

TOPPING

• 1 cup sugar
• 3 teaspoons cinnamon
• 1 cup pecans, chopped

Directions:

1. In a small bowl, combine topping mix and set aside.
2. In a medium bowl, combine the 3 dry ingredients and set aside.
3. In a LARGE bowl (this makes a lot of batter), cream sugar and butter together.
4. Add eggs and vanilla, mix well.
5. Add sour cream, mix just until combined (no white streaks).
6. Add dry ingredients, a third at a time. Mix well.
7. Fold in 1/2 of topping mix.
8. Pour into a greased 10x13 glass dish/pan (this will spill out if the dish is smaller than 10x13). You can make 2 smaller pans,.
9. Sprinkle remaining topping mix evenly on top.
10. Bake at 350 for 45-60 minutes.