Friday, August 5, 2011


Mr. Food aka Art doesn't like sweet cakes. This is the cake his test kitchen leader made this year for his birthday. It is an old recipe from his wife.

Sour Cream Coffee Cake

» 1-1/4 cups sugar, divided
» 1/2 cup (1 stick) butter, softened
» 2 eggs
» 2 cups all-purpose flour
» 1 teaspoon baking powder
» 1 teaspoon baking soda
» 1/8 teaspoon salt
» 1 cup sour cream
» 2 teaspoons vanilla extract
» 1/2 cup chopped pecans
» 3/4 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. In a large bowl, with a spoon, cream 1 cup of the sugar and the butter; add the eggs one at a time and beat (with the spoon) until well combined. Stir in the flour, baking powder, baking soda, and salt. Add the sour cream and vanilla; mix well.

In a small bowl, combine the pecans, cinnamon, and the remaining 1/4 cup sugar. Pour half the batter into a 10-inch tube pan that has been coated with nonstick spray. Top with half the pecan mixture, then spoon the rest of the batter over the top.

Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool completely in the pan on a wire rack. Invert onto a plate to remove the cake from the pan, then invert onto a serving platter so the crumb topping is on top.

Makes 12 – 14 servings.

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