Sour Cream Coffee Cake by lsb

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Sour Cream Coffee Cake
Submitted by lsb on March 16, 2005 at 8:10 pm

DESCRIPTION
Sour Cream Coffee Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is from the Silver Palate Cookbook. Here is the note contained with the recipe: this classic is worth timing so that you can serve it 30 minutes out of the oven. My note: It's good any time!

16 tablespoons sweet butter
2 3/4 cups granulated sugar
2 eggs, beaten
2 cups all-purpose flour
1 tablesppon baking powder
1/4 teaspoon salt
2 cups sour cream
1 tablespoon vanilla extract
2 cups pecans, chopped
1 tablespoon ground cinnamon

1. Preheat oven to 350 degrees. Grease a 10-inch bundt pan and lightly dust with flour.

2. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla.

3. Sift together the flour, baking powder, and salt.

4. Fold the dry ingredients into the creamed mixture,and beat until just blended. Do not overbeat.

5. In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.

6. Pour half of the batter into the bundt pan. Sprinkle with half of the pecan and sugar mixture. Add remaining batter and top with the rest of the pecan mixture.

7. Set on the middle rack of the oven and bake for about 60 minutes or until cake testet inserted in the center comes out clean. Serve warm.

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