This sour cream coffee cake is straightforward and uncomplicated, and is certain to be a welcome treat for breakfast, brunch or afternoon tea. It's baked in a Bundt pan with a middle layer of cinnamon, brown sugar and chopped pecans.
- 1 Cup butter, softened
- 2 Cups sugar, plus 4 teaspoons for the filling
- 2 eggs
- 1 Cup sour cream
- 1/2 Teaspoon vanilla
- 1/2 Teaspoon almond extract
- 2 Cups sifted flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 Cup chopped pecans
- 1 Teaspoon cinnamon
Step 1: Preheat oven to 350 F. Grease and flour a tube or Bundt pan. Set aside.
Step 2: In a large bowl with a mixer, cream 1 cup softened butter with 2 cups sugar. Add 2 eggs, one at a time, beating with each addition.
Step 3: Add 1 cup sour cream, 1/2 teaspoon vanilla and 1/2 teaspoon almond extract; beat well.
Step 4: In a separate large bowl, combine 2 cups sifted flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Add to the wet mixture and beat.
Step 5: In separate bowl, combine 4 teaspoons sugar, 1 cup chopped pecans and 1 teaspoon cinnamon for the filling.
Step 6: Place 1/3 of the batter in the greased and floured tube or Bundt pan. Sprinkle with 3/4 of the cinnamon-pecan filling mixture. Spoon in rest of batter and sprinkle with remaining filling. Bake 1 hour.