Sour cream swirl coffee cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1 | cup | Butter; Melted |
| 2 | Eggs | |
| 1 | cup | Sour Cream |
| ½ | teaspoon | Vanilla |
| 2 | cups | All-Purpose Flour |
| 1 | teaspoon | Baking Powder |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Pecans; Chopped |
| 2 | tablespoons | Brown Sugar |
| 1½ | teaspoon | Cinnamon |
| Sifted Powdered Sugar | ||
Directions
1. Grease and flour a 10-inch tube or bundt pan. Set aside. In a large mixing bowl, beat sugar and butter with electric mixer till mixture is thoroughly combined. Add eggs, beat well. Beat in sour cream and vanilla till just combined.
2. In a small bowl, mix flour, baking powder and salt. Beat into creamed mixture till combined. Pour one half batter into prepared pan.
3. Stir together pecans, brown sugar and cinnamon. Sprinkle half the mixture on top of batter in pan. Carefully spread the remaining batter on top of nut mixture. Sprinkle with remaining nut mixture: press lightly into batter.
4. Bake in 350 degree oven for 45-50 minutes or till a wooden toothpick comes out clean. Remove cake form oven; cool for 5 minutes. Invert onto a serving plate. Dust with powdered sugar. Serve warm or cool.
NOTES : Made for Youth Services Volunteer Buffet 10/97 I sprinkled the greased bundt pan with cinnamon sugar before filling with the batter. I put ⅓ the batter, then the nut mixture etc. so that the nuts were completely inside the batter rather than having them on the bottom of the cake.
Heartland Baking. Mededith Press, Des Moines Iowa. c. 1997 ISBN 0-696-20725-7
Recipe by: Heartland Baking, p. 42 Posted to MC-Recipe Digest V1 #878 by Sue <suechef@...> on Nov 01, 1997