Monday, May 02, 2005
Sour Cream Coffee Cake
1-1/2 cups granulated sugar3/4 cup (1-1/2 sticks) butter or margarine, softened
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. Baking Powder
1/2 tsp. baking soda
1 cup Sour Cream (preferrably Breakstones)
1 cup chopped Pecans
1/3 cup firmly packed brown sugar
1-1/2 tsp. ground cinnamon
Preheat oven to 350°. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.
Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.
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