Pecan Sour Cream Coffee Cake


1⁄3 cup sugar
1 teaspoon cinnamon
1⁄3 cup light brown sugar
1⁄2 cup pecans (chopped)
1⁄2 cup butter
1 cup sugar
1 cup sour cream
2 eggs
1 teaspoon vanilla
2 cups flour (sifted) if not sifting use 1 7/8 Cups
1⁄2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder


Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside. Cream butter and sugar together, then add in sour cream, eggs and vanilla. Sift flour salt, soda and baking powder. If you choose not to sift ingredients, cut flour back to 1 7/8 cup. With a mixer begin with flour mixture and add alternately with 1 cup sour cream mixture, ending with flour mix.
Pour half of the batter in a greased and floured 9×12 pan, sprinkle with half of the sugar mixture, then remaining batter and finally sprinkle top with remaining sugar mixture. Bake at 325 for 27-30 minutes.

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