Sour Cream Coffee Cake

Name: Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 "10 inch coffee cake"
Ingredients: 1/2 cup chopped pecans; 2 tablespoons firmly packed brown sugar; 2 teaspoons ground cinnamon; 1 cup butter or 1 cup margarine, softened; 1 cup sugar; 2 eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 (8 ounce) carton sour cream; 1 1/4 cups powdered sugar, sifted; 4 teaspoons water; 1/2 teaspoon vanilla extract

(13)

Recipe by ratherbeswimmin

Another one of my grandmother's wonderful recipes. She seemed to always have this ready to serve whenever company came calling.

People talking

Join In Now Join the conversation!

READY IN: 1hr

YIELD: 1 "10 inch coffee cake"

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup chopped pecans
2

tablespoons firmly packed brown sugar
2

teaspoons ground cinnamon
1

cup butter or 1 cup margarine, softened
1

cup sugar
2

eggs
2

cups all-purpose flour
1

teaspoon baking powder
1

teaspoon baking soda
1

(8 ounce) carton sour cream
Powdered Sugar Glaze
1 ¹⁄₄

cups powdered sugar, sifted
4

teaspoons water
¹⁄₂

teaspoon vanilla extract

DIRECTIONS

Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
Cream butter; gradually add sugar, beating until fluffy.
Add eggs; beat well.
Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
Repeat layers.
Bake at 375 degrees for 35-40 minutes or until cake tests done.
Cool 5 minutes in pan on a wire rack.
Invert onto serving plate.
Let cool.
Drizzle with glaze.
Store overnight in airtight container.
Powdered Sugar Glaze: combine all ingredients; stir well.
**Addmore water if necessary to reach desired consistency.