Sour Cream Coffee Cake

READY IN: 1hr

INGREDIENTS

Nutrition
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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.
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