Sour Cream Coffee Cake (Yes, Another One...)

Name: Sour Cream Coffee Cake (Yes, Another One...)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 bundt cake, 8-12 serving(s)
Ingredients: 1 -2 tablespoon soft butter (not melted); 8 pecan halves; 1 cup butter; 2 cups sugar; 2 eggs; 2 cups sifted cake flour; 1 teaspoon baking powder; 1/8 teaspoon salt; 1 cup sour cream; 1/2 teaspoon vanilla; 1/2 cup chopped pecans; 2 tablespoons sugar; 1 teaspoon cinnamon

Submitted by Nadacook

"There are lots of recipes for this wonderful cake on 'zaar and I wanted to add this one, to preserve this version for posterity. It appeared in Bon Appetit in the 1970s, as a request for a restaurant's recipe, and I made it every Christmas for years, until the recipe card got so grimey I couldn't stand to touch it. I've included a suggestion for turning it into smaller cakes that are suitable for gift-giving."

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Ready In:: 1hr 30mins
Ingredients:: 13
Yields:: 1 bundt cake
Serves:: 8-12

ingredients

Garnish (baked in place)
1 -2 tablespoon soft butter (not melted)
8 pecan halves
Batter
1 cup butter
2 cups sugar
2 eggs
2 cups sifted cake flour
1 teaspoon baking powder
¹⁄₈ teaspoon salt
1 cup sour cream
¹⁄₂ teaspoon vanilla
Topping or filling
¹⁄₂ cup chopped pecans
2 tablespoons sugar
1 teaspoon cinnamon

directions

Garnish: Generously coat a 12-cup bundt pan* with butter, placing a little extra butter in each notch of the pan. Press a pecan half into each notch. Preheat the oven to 350 degrees F.
Cake batter: In a large mixing bowl, cream the butter and sugar. Beat in eggs. Sift together the flour, baking powder and salt. Add gradually to the creamed mixture, blending well. Carefully fold in sour cream and vanilla.
Topping/filling: Mix chopped pecans with sugar and cinnamon.
Sprinkle 2 Tbsp topping/filling in bottom of the bundt pan. Cover with 1/3 of the cake batter, then alternate 2 Tbsp topping, batter, 2 Tbsp topping, remainder of batter, ending with remainder of topping. Bake for 55 to 60 minutes until a toothpick inserted in the thickest part of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto serving platter. Note: Cake will have a dark outer crust.
*To make smaller cakes, use the kind of small metal baking/gelatin molds that faintly resemble bundt pans. The cooking time will be shorter (keep those toothpicks handy for testing). The recipe will make 3 small cakes, perfect for friends and neighbors.

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RECIPE SUBMITTED BY

Nadacook

I live in Florida, where I work in a doctor's office and spend any available free time on hobbies that do not include cooking. Since the kids grew up and left home, I'm enjoying not having to produce a dinner every day, and my husband has (reluctantly) learned how to make himself a meal. I still love to read cookbooks and cooking-related magazines, though, and thought I'd join recipezaar as a way to organize all the recipes my kids call to ask for.

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