Moist, flavorful, mildly sweet and with the delicious hints of fall flavors, this coffee cake is sure to become a new favorite recipe.
Ingredients:
- 1 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 cup sour cream
- 2 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 3/4 cup finely chopped pecans
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Directions:
- Grease and flour a 9 inch bundt pan.
- In a small bowl, combine the pecans, cinnamon and 2 tablespoons sugar; stir and set aside.
- In a mixing bowl combine butter, sugar and eggs; beat until mixture is light and fluffy then blend in sour cream.
- Sift flour, baking powder and baking soda into the creamed mixture, then add vanilla; blend well.
- Spoon half of the batter into prepared pan, then sprinkle with half the nut mixture.
- Spoon in the remaining batter and top with the remaining nut mixture.
- Place in a cold oven, set at 350 degrees and bake about 55 minutes.
- Remove from oven, let set a few minutes, then flip onto a plate.
- Slice when ready to serve.
