Sour Cream Coffee Cake
Beth makes this cake every time it’s her turn to take refreshments for her Sunday School class. It’s made in a bundt pan, so it looks beautiful, and the sour cream gives it great flavor and a moist texture. Those little tunnels of brown sugar and nuts are a nice surprise. People always ask her for the recipe.
Recipe information
Yield
serves 12
Ingredients
Streusel Mixture
Glaze
Preparation
Step 1
Preheat the oven to 350°F. Grease and flour a 10-inch tube or bundt pan.
Step 2
Use an electric mixer to cream the butter and granulated sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder, and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
Step 3
In a separate bowl, combine the brown sugar, cinnamon, and the pecans.
Step 4
Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and smooth the top. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
Step 5
When the cake is completely cooled, stir the glaze ingredients together in a small bowl until smooth. Drizzle over the cooled cake.
From Gwen
Step 6
Be sure to begin the layering with batter. Putting the streusel mixture first produces a sticky cake that is difficult to remove from the pan.
