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Sour-Cream Coffeecake Recipe

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This recipe for Sour-Cream Coffeecake is from The NICU Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 T (2 sticks) sweet butter
2 1/2 cups granulated sugar, divided
2 eggs, beaten
2 cups unbleached all purpose flour
1 T baking powder
1/4 t salt
2 cups dairy sour cream
1 T vanilla extract
1 1/2 cups shelled pecans, chopped
2 1/2 t ground cinnamon
Directions:
Directions:
Preheat oven to 350. Grease a 10-inch bundt pan and lightly dust the inside with flour. Cream together the butter and 2 cups of the sugar. Add egg, blending well, then the sour cream and vanilla. Sift the flour, baking powder, and salt. Fold the dry ingredients into the creamed mixture, and beat until just bended. Do not overbeat. In a separate bowl, mix remaining 1/2 cup sugar with pecans and cinnamon. Pour half of the batter into the bundt pan. Sprinkle with half of the pecan and sugar mixture. Add remaining batter and top with the rest of the pecan mixture. Set on the middle rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean. Serve warm.

 

 

 

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