Sour Cream Bundt Coffee Cake |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 16 |
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This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together Ingredients:
2/3 cup chopped pecans |
2 tablespoons brown sugar |
1-1/2 teaspoons ground cinnamon |
batter: |
1 cup butter, softened |
2 cups sugar |
2 eggs |
1/2 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (8 ounces) sour cream |
confectioners' sugar |
Directions:
1. Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
2. Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 16 servings.
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