Sour Cream Pecan Coffeecake

By Jeannine13

Ingredients

• Butter (for the pan)
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) butter, at room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 3 tablespoons confectioners’ sugar

Details

Servings 12
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1. Set the oven at 350 degrees. Butter a 10-inch bundt pan.

2. In a bowl, whisk the flour, baking powder, and salt to blend them.

3. In another bowl, combine brown sugar, pecans, and cinnamon.

4. In an electric mixer, cream the butter and granulated sugar about 2 minutes or until very light and fluffy. Beat in the eggs, one at a time, until thoroughly blended. Beat in the sour cream and vanilla. With the mixer set on its lowest speed, blend in the flour mixture.

5. Spoon ⅓ of the batter into the pan and smooth the top. Sprinkle with ¾ of the pecan mixture. Top with the remaining batter and smooth the top. Sprinkle with the remaining pecan mixture.

6. Bake the cake for 1 hour or until a skewer inserted into the center comes out with scant crumbs attached.

7. Set the cake on a wire rack to cool for 15 minutes. Use a small knife to gently loosen the cake at the sides of the pan. Invert a cake plate onto the pan. Turn both right side up and lift off the pan. Sift confectioners’ sugar on top.