"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sour Cream Coffee Cake Recipe

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This recipe for Sour Cream Coffee Cake, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Saturday, June 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks sweet butter
2 3/4 c. sugar
2 eggs, beaten
2 c. all-purpose flour
1 T. baking powder
1/4 tsp. salt
2 c. sour cream
1 T. vanilla
2 c. pecans, chopped
1 T. cinnamon

Directions:
Directions:
Grease a 10-inch bundt pan and lightly dust the inside with flour. Cream together the butter and 2 cups of sugar; add eggs, blending well, then the sour cream and vanilla.

Sift together the flour, baking powder and salt and then fold into the creamed mixture. Do not overbeat.

In a separate bowl, mix remaining 3/4 c. sugar with pecans and cinnamon. Pour half of the batter into the bundt pan; sprinkle with half of the pecan/sugar mixture. Add remaining batter and top with the rest of the pecan mixture.

Set on the middle rack of the oven and bake at 350 F. for about 60 minutes or until a cake tester inserted in the center comes out clean. Serve warm!

Personal Notes:
Personal Notes:
This classic is worth timing so that you can serve it 30 minutes out of the oven! It is also a perfect item to bring to a friend or brunch.

 

 

 

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