The first time I tasted this cake, I offered to BUY the recipe from my hostess; however, she was kind enough to share it. After my family ate it for the first time, they declared they never wanted another kind of coffee cake—this was it! I have also served it for dessert, with a dollop of ice cream snuggled up to it. Rich, moist and yummy! A Christmas breakfast specialty.
Ingredients:
One Cup softened unsalted butter combined with 2 Cups sugar. Beat together until soft, fluffy and light in color.
Two eggs and 1/2 tsp. real vanilla–beat into mixture one egg at a time.
One Cup Sour Cream-FOLD into mixture
Sift Two Cups flour with 1/2 tsp. salt and 1 tsp. baking powder, then fold into mixture.
Combine 6 T of sugar and 1 and 1/2 tsp. cinnamon with 1 and 1/2 Cups chopped pecans.
Procedure:
In a greased and floured Bundt pan, place 1/3 of the batter.
Sprinkle on 3/4 of the nut mixture
Spoon in the rest of the batter
Sprinkle the remainder of the nut mixture.
Bake at 350 degrees for approx 50 minutes–remembering that all ovens are different.
Test with toothpick—don’t overcook. If the nuts get too dark, then you’ll know your oven should be turned down a notch. You DO NOT want the coffee cake dried out–it should be moist.
When done, invert and cool on rack.
Let sit for at least 15 minutes before slicing.
Speak Your Mind