Sour Cream Coffee Cake

I've adapted this scrumptious coffee cake from the Davenport Hotel's collection of special recipes.  Although they no longer serve the original version of this cake, it will always be a favorite in our home.

Ingredients

• BATTER:
• 1 cup butter (at room temperature)
• 1 1/4 cup granulated sugar
• 2 eggs
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• FILLING:
• 1 cup chopped pecans
• 1 1/4 teaspoon ground cinnamon
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• ICING:
• 1 tablespoon melted butter
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Directions

	Preheat oven to 350 degrees. Grease and flour a 10" bundt pan and set aside. Prepare filling by combining all ingredients in a small mixing bowl, and set aside. Prepare icing by combining all ingredients in a small mixing bowl. Cover and set aside. To prepare batter, cream butter and sugar in a medium-sized mixing bowl. Add eggs and vanilla and beat well. Blend in sour cream. Add dry ingredients and blend well. Spoon half of batter into prepared bundt pan and smooth out evenly. Sprinkle filling over batter. Add remaining batter, and smooth out evenly. Bake for approximately 45 minutes, or until toothpick inserted into cake comes out clean.
	Remove from oven and let sit in the pan for 5 minutes. Turn out onto a cooling rack and let cool until warm (not hot).
	Drizzle with icing. Serve warm or cooled. Makes 8-10 servings.

 

Comments

[chas at the wild raspberry]

wowsa, i wish i weren't on a diet! looks so good that my mouth is watering.

[clarice]

I like the sour cream in the batter, makes for a tender crumb. Clarice

[Jenell]

I made this for Easter Brunch. One word... phenomenal!