ELLEN’S SOUR CREAM COFFEE CAKE
ELLEN’S SOUR CREAM COFFEE CAKE
Serves: 10-15
Ingredients
- CAKE:
- 8 pecan halves
- 1 c. butter
- 2 c. sugar
- 2 eggs
- 2 c. sifted cake flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1 c. sour cream
- 1/2 tsp. vanilla
- TOPPING:
- 1/2 c. chopped pecans
- 2 Tbsp. sugar
- 1 tsp. cinnamon
Instructions
- Generously coat a 12-cup Bundt pan with butter, placing a little extra butter in each notch of pan. Press a pecan half into each notch. Preheat oven to 350 degrees.
- Cream butter and sugar in large mixing bowl. Beat in eggs. Sift together flour, baking powder and salt. Add gradually to creamed mixture, blending well. Carefully, fold in sour cream and vanilla.
- Mix topping ingredients and sprinkle 2 tbsp. mixed topping into bottom of Bundt pan. Cover with 1/3 cake batter then alternate 2 tablespoons topping and batter, ending with batter. Bake 55-60 minutes at 350 degrees or until toothpick comes out clean. Cool 10 minutes in pan; then turn out onto serving plate. Cake will have dark outer crust.
Notes
Ellen Larson
3.5.3226