Sour Cream Coffee Cake
Yes, this is an old old recipe, seen several times before and here's our family recipe, plain and simple. A dense rich cake with a pecan cinnamon filling, made from all natural ingredients. Mom used to make this at least once a month, years ago and it would be gone the same day. If you happen to need a reason to use up that left over sour cream this is the cake to make, you won't be sorry.
We decided to have our cake by the pool yesterday and this was perfect with a great cup of coffee midday.
The cake is very thick, make sure you have shaken the pan back and forth to evenly distribute the batter and to get all the air bubbles out by hitting the bottom of the pan on top of the counter first
Layering is easy just start with the batter, add the filling and top with the last bit of batter.
Easy ingredients to keep on hand to make this delicious cake in a pinch.
Beaten in a heavy duty industrial mixer, the batter is nice and smooth.
Butter is at room temperature. All ingredients beaten together till smooth and thick.
Most everything is in the pantry for me all year round.
We decided to have our cake by the pool yesterday and this was perfect with a great cup of coffee midday.
The cake is very thick, make sure you have shaken the pan back and forth to evenly distribute the batter and to get all the air bubbles out by hitting the bottom of the pan on top of the counter first
Layering is easy just start with the batter, add the filling and top with the last bit of batter.
Easy ingredients to keep on hand to make this delicious cake in a pinch.
Beaten in a heavy duty industrial mixer, the batter is nice and smooth.
Butter is at room temperature. All ingredients beaten together till smooth and thick.
Most everything is in the pantry for me all year round.
Filling
1/2 cup dark brown sugar
1/2 cup very fine ground pecans and 1/4 cup whole chopped pecans
1 1/2 teaspoons ground cinnamon
2 tablespoons of flour
Cake Batter
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup butter
1 1/2 teaspoons pure vanilla extract
1/2 cup dark brown sugar
1/2 cup very fine ground pecans and 1/4 cup whole chopped pecans
1 1/2 teaspoons ground cinnamon
2 tablespoons of flour
Cake Batter
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup butter
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon of almond extract
3 eggs
1 1/2 cups light sour cream
Confectionery powdered sugar for the top
Preheat oven to 350ºF. Grease bundt pan .
In small bowl, mix all filling ingredients; set aside.
In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer for 2 minutes. Add in flour mixture mix in sour cream on low speed.
Spread 1/2 of the batter in pan add the Filling on top of the batter top with remaining batter.
Bake about 1 hour or until toothpick is clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
Cool completely and sprinkle with confectionery sugar.
3 eggs
1 1/2 cups light sour cream
Confectionery powdered sugar for the top
Preheat oven to 350ºF. Grease bundt pan .
In small bowl, mix all filling ingredients; set aside.
In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer for 2 minutes. Add in flour mixture mix in sour cream on low speed.
Spread 1/2 of the batter in pan add the Filling on top of the batter top with remaining batter.
Bake about 1 hour or until toothpick is clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
Cool completely and sprinkle with confectionery sugar.
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