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

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF. Grease and flour a 10-inch fluted tube pan. Set aside.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • Bake in a 350º F oven for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.

Instructions Checklist
  • 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

444 calories; 24 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 82 mg cholesterol; 242 mg sodium. 95 mg potassium; 54 g carbohydrates; 1 g fiber; 37 g sugar; 4 g protein; 1 g trans fatty acid; 206 RE vitamin a; 632 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

Reviews