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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups plus 3 tablespoons sugar, divided |
1/4 cup firmly packed brown sugar |
3 tablespoons ground cinnamon |
1/2 cup chopped pecans |
1 cup butter or margarine, softened |
2 eggs |
1/2 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 (8-ounce) carton commercial sour cream |
cherry glaze |
Directions:
1. Combine 3 tablespoons sugar, brown sugar, cinnamon, and pecans in a small mixing bowl; mix well, and set aside.
2. Cream butter in a large mixing bowl; gradually add remaining 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
3. Combine flour, baking powder, and salt in a small mixing bowl; add to creamed mixture, mixing well. Fold in sour cream, blending well.
4. Spoon one-third of batter into a greased and floured 10-inch bundt pan. Sprinkle half of reserved sugar-cinnamon mixture over batter in pan. Repeat layers with remaining sugar-cinnamon mixture and one-third of batter; spoon remaining batter over top. Swirl with a knife.
5. Bake at 350° for 1 hour or until a wooden pick inserted comes out clean. Cool in pan 20 minutes. Remove from pan; place on a serving plate. Spoon Cherry Glaze evenly over coffee cake. Slice and serve warm.
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