Sour Cream Coffee Cake

Ingredients:

Batter:

1 cup butter (room temp)
2 cups sugar
2 eggs (room temp)
1 cup sour cream (room temp)
1 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
½ tsp salt Topping: 1 cup chopped pecans
1 tsp cinnamon
4 tsp sugar

Topping/Filling:

1 cup chopped pecans
1 tsp cinnamon
4 tsp sugar

Directions:

Preheat oven to 350*

Topping/Filling:

Crush chopped pecans
Stir together the crushed pecans, cinnamon and sugar and set aside

Cake:

Sift the flour, baking powder and salt in a medium size bowl and set aside
In a stand mixer fitted with the paddle attachment, cream together butter and sugar until creamy and fluffy
Scrape down the sides of the bowl
Add eggs one at a time, beat well
Alternate adding the flour mixture and sour cream to your batter, starting and ending with flour
Add in vanilla
Scrape down sides as needed
Grease a bundt pan (I use either butter and flour or I am Baker’s cake release, you can also use baking spray with flour in it (like Bakers Joy), but make sure all the nooks and crannies are completely covered by using a pastry brush)
Spoon 1/3 of the batter into the greased bundt pan
Add ¾ of the topping (pecan mixture)
Spoon the remainder of the batter on top
Add the remainder of the topping on the top of the batter
Bake in the center of the oven for approximately 50 minutes, or until a toothpick comes out mostly clean
Remove from the oven and let cool in the pan for 10 minutes
Turn out onto a plate
Sprinkle with powdered sugar

Make ahead: The full cake can be frozen for up to 3 months. Cake will stay fresh in a sealed container for about 5 days (however it has never lasted that long in my house 😉 )

Today is my first post and I thought I’d start off with a family favorite – my grandmother’s infamous Sour Cream Coffee Cake! Now, I know everyone must enjoy a nice coffee cake for breakfast. Who wouldn’t want to try this cake for a nice breakfast treat with their coffee?! This coffee cake is SO moist and flavorful. It never lasts more than a few days in my house! My grandmom Shirley would make this cake for special occasions at my Grandpa Dave’s work. My dad and his siblings have very fond memories of it and it is always a favorite when made! Below I will break down how the process should go when mixing up the batter and baking it.First, gather your ingredients…make sure everything is room temperature.

Crush the pecans up, I’ve just smash them with a rolling pin in a Ziploc bag but you can use a food processor if you’d like! Then, pour them into a bowl and toss with cinnamon and sugar. It is okay if your pecan bits are smaller than the photo above, just make sure there are no full pecans.

Sift the flour, baking powder and salt into a bowl and set aside

Now, in your mixer or a bow with a hand mixer fitted with the paddle attachment, cream the butter and sugar until smooth (left).It should be light and fluffy! Scrape the sides down as needed.

Add the eggs one at a time, beat well before adding the second egg, beat well again. It should look like the photo above (right).

Measure out your sour cream and grab that bowl with the flour mixture in it

Add the flour mixture and sour cream mixture to the batter alternating, starting and ending with flour. Beat until just combined. Scrape down the sides as needed.

Once the flour mixture and sour cream is added and combined, the batter should look like this (above)

Grab your greased bundt pan, make sure all of the nooks and crannies are all greased and ready to go. Add 1/3 of the cake batter into the greased bundt pan.

Add ¾ of the pecan filling on top of the batter. Add the rest of the batter and finish off the top with the rest of the pecan filling