Thanks to a package of C&H brown sugar, here’s what was printed on it. Soooo, I gave it a shot! You begin with the topping ingredients as some of it will be added to the batter.
Sour Cream Coffee Cake
1 cup pecans, chopped
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Topping HOW TO: Combine and set aside.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter or margarine, softened
1 & 1/4 cups brown sugar
1 cup sour cream
1 teaspoon vanilla
Cake HOW TO: set oven @ 350 °
Grease a bundt pan (the recipe called for a tube pan….but I don’t own one. My bundt pan worked perfectly) Sprinkle 1/4 of the TOPPING mix into the bottom of the bundt pan. Set aside.
Stir together flour, soda and powder. Set aside.
With an electric mixer, beat together the butter and brown sugar until fluffy. Beat in eggs, sour cream and vanilla. Slowly add flour mixture until well blended.
Spoon 1/3 of the BATTER into the bundt pan. Continue layering the cake and topping, ending with topping. Bake 50-60 minutes until toothpick comes out clean. Cool at least 15-20 minutes before serving warm.