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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Don't let the use of sour cream deter you from trying this. I HATE sour cream, but you never taste it in this. The sour cream is what makes this coffee cake so moist. It is not a super sweet cake, either. I brought it to work and everyone went crazy over it! Enjoy! Ingredients:
1/2 lb butter, softened |
2 cups sugar |
4 eggs |
2 teaspoons vanilla |
1 pint sour cream |
3 cups flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 cup sugar |
3 teaspoons cinnamon |
1 cup pecans, chopped |
Directions:
1. In a small bowl, combine topping mix and set aside.
2. In a medium bowl, combine the 3 dry ingredients and set aside.
3. In a LARGE bowl (this makes a lot of batter), cream sugar and butter together.
4. Add eggs and vanilla, mix well.
5. Add sour cream, mix just until combined (no white streaks).
6. Add dry ingredients, a third at a time. Mix well.
7. Fold in 1/2 of topping mix.
8. Pour into a greased 10x13 glass dish/pan (this will spill out if the dish is smaller than 10x13). You can make 2 smaller pans,.
9. Sprinkle remaining topping mix evenly on top.
10. Bake at 350 for 45-60 minutes.
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