Sour Cream Coffee Cake

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

  • Servings: 1 bundt pan
  • Print

Topping Ingredients

1 cup pecans, chopped

1/4 cup brown sugar

1/2 teaspoon nutmeg

1/2 teaspoon allspice

Topping HOW TO:    Combine and set aside.  

Cake Ingredients

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup butter or margarine, softened

1 & 1/4 cups brown sugar

2 eggs 

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.

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2 comments

    • Hi Maria Maria 🙂 Good to hear from you. All is well here in Idaho. Just finished 34 days straight of thunderstorms and rain. Yeeesh! Had a bit of T-storms yesterday. It was a good day to bake :)))). I have two carrot cake recipes that I will send to you via email soon. Hope you and yours are well. Thanks for stoppin in. Hope you found something good to make !! ~Pat

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