Sour Cream Coffee Cake with a Cinnamon-Pecan Filling
A warm coffee cake and a freshly brewed cup of coffee is like a warm morning hug. This coffee cake is super moist, because there's sour cream in the batter. A crunchy cinnamon-pecan filling is baked right in the middle. Perfection!
Ingredients
For the filling:
- ½ cup light brown sugar
- 2 cups pecans chopped NOTE: I reduced to 1 cup of pecans
- 1 Tbsp cinnamon
For the cake:
- ½ cup butter
- 1½ cups sugar
- 2 eggs
- 2 cups sour cream
- 1 Tbsp vanilla
- 2 cups all purpose flour
- 1 Tbsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 350F. Great and flour a 10-inch bundt pan (or springform pan0
- In a small bowl, combine the ½ sugar, pecans and cinnamon. Set aside.
For the dry ingredients:
- Sift the flour, baking powder and salt into a small bowl.
For the wet ingredients:
- Cream the butter and 1½ cups sugar until light and fluffy.Add the eggs, mixing well.Add the sour cream and vanilla.
- Fold the dry ingredients into the butter mixture.
- Pour half of the cake mixture into the prepared pan. Sprinkle the batter with half of the pecan mixture.Add the remaining cake batter and spread evenly over the top of the pecan mixture.Sprinkle the remaining pecan mixture evenly over the top of the hcake.
- Bake the cake for 1 hour and ten minutes, or until a cake tester or toothpick inserted in the center comes out clean.
Notes
Recipe adapted from Tate's Bake Shop Cookbook by Kathleen King
NOTE: Bake at 350 for 1 hour and ten minutes, is what the recipe says. HOWEVER, I could smell the heady aroma of cinnamon wafting from my kitchen, and throughout the house. I checked the cake at 50 minutes, and a toothpick left just a few crumbs attached. Done!