What’s for breakfast Christmas morning? Try this delicious sour cream coffee cake.
This makes a wonderful accompaniment for a holiday breakfast for a crowd. I make it the day before, but it is terrific warm too. It’s a well-known fact that I bake infrequently and often without success. So it is no surprise that mine doesn’t look very enticing. I promise it is so much better than it looks in my photo!
This recipe originally came from the classic cookbook “The Silver Palate,” and I found it a few years ago from Through Her Looking Glass.
You need a bundt pan for this recipe.
Grease it and dust with flour. Preheat oven to 350 degrees.
Cream your butter and 2 cups of sugar. I like to let the butter soften a little before I try to mix it.
Mix in the eggs, sour cream, and vanilla. In a separate bowl, mix together the flour, baking powder and salt. Blend the dry materials into the wet materials, being careful not to mix to much.
In a separate bowl, mix together 3/4 cup of sugar, the pecans and the cinnamon.Put half of the cake mixture into the prepared bundt pan.
Sprinkle half the pecan mixture on top, being sure to scoop of some of the sugar and cinnamon mix.
Pour the remaining batter mixture on top, finishing with the remainder of the nut/sugar/cinnamon mix.
Bake at 350 degrees for 55 minutes. Let cool completely before removing from pan. Enjoy with a cup of coffee or a glass of cold milk.
Ingredients
- 1 Cup (2 sticks) unsalted butter, softened
- 2 3/4 cups sugar, divided
- 2 cups sour cream
- 2 eggs, beaten
- 2 cups all-purpose flour
- 1 Tbs baking powder
- 1/4 tsp salt
- 1 Tbs vanilla extract
- 2 cups pecans, chopped
- 1 Tbs ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Spray a bundt pan with Pam, and sprinkle with flour.
- Cream the butter and 2 cups of sugar, and add the sour cream.
- In a separate bowl, combine the flour, baking powder and salt. Gently fold in to the batter, being careful not to mix too much.
- In a separate bowl (you can use the one you used for the flour mixture) combine the nuts, 3/4 cup flour and the cinnamon.
- Pour half the cake batter into the bundt pan. Top with half the nut mixture. Repeat.
- Bake at 350 degrees for 55 minutes. Let cool completely before removing from pan.
For a great cup of coffee with this cake, see Our Favorites: Coffee Maker Edition.
For more delicious cake, please see:
