Sour Cream Coffee Cake (Yes, Another One...)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

There are lots of recipes for this wonderful cake on 'zaar and I wanted to add this one, to preserve this version for posterity. It appeared in Bon Appetit in the 1970s, as a request for a restaurant's recipe, and I made it every Christmas for years, until the recipe card got so grimey I couldn't stand to touch it. I've included a suggestion for turning it into smaller cakes that are suitable for gift-giving.

Ingredients Nutrition

Directions

  1. Garnish: Generously coat a 12-cup bundt pan* with butter, placing a little extra butter in each notch of the pan. Press a pecan half into each notch. Preheat the oven to 350 degrees F.
  2. Cake batter: In a large mixing bowl, cream the butter and sugar. Beat in eggs. Sift together the flour, baking powder and salt. Add gradually to the creamed mixture, blending well. Carefully fold in sour cream and vanilla.
  3. Topping/filling: Mix chopped pecans with sugar and cinnamon.
  4. Sprinkle 2 Tbsp topping/filling in bottom of the bundt pan. Cover with 1/3 of the cake batter, then alternate 2 Tbsp topping, batter, 2 Tbsp topping, remainder of batter, ending with remainder of topping. Bake for 55 to 60 minutes until a toothpick inserted in the thickest part of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto serving platter. Note: Cake will have a dark outer crust.
  5. *To make smaller cakes, use the kind of small metal baking/gelatin molds that faintly resemble bundt pans. The cooking time will be shorter (keep those toothpicks handy for testing). The recipe will make 3 small cakes, perfect for friends and neighbors.