Sour Cream Coffee Cake

This is my go-to coffee cake. I'm a pastry chef and this is a great recipe. I make it for brunch, to give to friends, and even for wedding cakes (just skip the pecan filling and flavor the cake with almond or other extracts).

Yields

Ingredients

1 cup Butter 2 cups Sugar 2 eggs, beaten 1 cup Sour cream ¼ teaspoon salt ½ teaspoon vanilla 1¼ teaspoon baking powder 2 cups cake flour TOPPING 4 tablespoon brown sugar 2 teaspoon cinnamon 1 cup pecan pieces (optional)

Nutritional information

No nutrition information available

Instructions

Cream butter and sugar. Add eggs and vanilla. Mix well and add sour cream. Mix dry ingredients together and add to creamed mixture. Separately mix brown sugar, cinnamon, and pecans. Pour ½ batter into prepared tube pan. Sprinkle with ½ brown sugar topping. Add remaining batter and remainder of topping. Bake 50-60 minutes at 350. Test with cake tester for doneness. Great anytime!

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