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Sour Cream Swirl Coffee Cake

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Sour Cream Swirl Coffee Cake

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  • Makes: 12 to 16 servings
  • Prep 25 mins
  • Cool 20 mins
  • Bake 45 mins to 50 mins

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Slice into this sour cream coffee cake and you'll find a swirl of brown sugar, cinnamon, and pecans right in the center.

Ingredients

  • 2 cups granulated sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 8 - ounce carton dairy sour cream
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup chopped pecans
  • 2 tablespoons packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • Sifted powdered sugar

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan. Set aside.
  2. In a large bowl, beat sugar and butter with electric mixer on medium speed until mixture is light and fluffy. Add eggs; beat well. Beat in sour cream and vanilla just until combined.
  3. In a small bowl combine flour, baking powder, and salt. Beat into creamed mixture until combined. Pour half of the batter into prepared tube pan.
  4. In a small bowl stir together pecans, brown sugar, and cinnamon. Sprinkle 1/2 cup of the nut mixture on top of batter in pan. Carefully spread remaining batter on top of nut mixture. Sprinkle with remaining nut mixture; press lightly into batter.
  5. Bake in a 350 degrees F oven for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
  6. Remove cake from oven; cool for 5 minutes. Invert cake onto a serving plate. Cool 15 minutes more. Dust with powdered sugar. Serve warm or cool.

Nutrition Facts

(Sour Cream Swirl Coffee Cake)

Servings Per Recipe 12, sugar (g) 37, Folate (µg) 44, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 2, sodium (mg) 242, fiber (g) 1, Potassium (mg) 95, calcium (mg) 71, vit. A (RE) 206, vit. A (IU) 632, pro. (g) 4, cal. (kcal) 444, carb. (g) 54, Fat, total (g) 24, chol. (mg) 82, sat. fat (g) 13, Monosaturated fat (g) 8, iron (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Riboflavin (mg) 0, Thiamin (mg) 0

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