Sour Cream Coffee Cake (Silver Palate cookbook) Recipe
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Ingredients: |
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 Tbsp. baking powder
¼ tsp. kosher salt
1½ cups shelled pecans, coarsely chopped
1 Tbsp. ground cinnamon
2½ cups sugar, divided
2 large eggs, beaten to blend
2 cups sour cream
1 Tbsp. vanilla extract
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Directions: |
Directions:Place a rack in the middle of the oven; preheat to 350°. Butter and flour a 10" Bundt pan. Sift baking powder, salt, and 2 cups flour into a medium bowl.
Mix pecans, cinnamon, and ½ cup sugar in another medium bowl.
Using an electric mixer on medium-high speed, beat the remaining 2 cups sugar and 1 cup butter in a large bowl until incorporated and smooth. Add eggs, beating well to combine and scraping down the bowl, then beat in sour cream and vanilla.
Reduce mixer speed to low and beat flour mixture into butter mixture, increasing speed to medium-low if needed, until just blended. Do not overbeat.
Scrape half of the batter into the prepared pan. Sprinkle evenly with half of the pecan mixture. Spread remaining batter over; smooth top, then sprinkle with remaining pecan mixture.
Bake cake until a tester inserted into the center comes out clean, 50–55 minutes. Let cool 20–30 minutes. Invert onto a platter and serve warm. |
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Notes: |
Personal
Notes: Whenever we stay at Kathy's, Joan arrives in the morning with this delicious, warm,
coffee cake. We like it so well now we make it for our guests.
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