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Sour Cream Coffee Cake

Sour Cream Coffee Cake

After being the recipient of such delicious coffee cake I finally encouraged myself to attempt to bake the sweet on my own. At first I was skeptical, but once the oven dinged and I placed the freshly baked coffee cake on the counter top to cool, I knew I had succeeded. Upon placing the first bite into my mouth flavors burst everywhere, with the dough being so fluffy and moist, unlike the cake-like texture that some coffee cakes tend to have. 

This coffee cake is so delicious, so I wanted to share the recipe with all of you too.

Ingredients:
  • 2/3 cup chopped pecans
  • 2 tbsp brown sugar
  • 1-1 1/2 tsp ground cinnamon
  • 1 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (8oz) sour cream
Procedure:
  1. In a small bowl combine the pecans, brown sugar, and cinnamon. Mix and set aside.
  2. In a large bowl, mix the softened butter and white sugar together until light and fluffy. Add one of the eggs and beat the mixture until well mixed. Then add the other egg and stir it again until the batter is thoroughly mixed. Add in the vanilla extract.
  3. Combine the flour, baking powder, baking soda, and salt.
  4. Add the flour mixture to the butter and sugar mix and mix well. Then add the sour cream and mix again. Do not over mix.
  5. Pour half of the batter into a greased 10 inch glass pan. After pouring half, sprinkle half of the pecan mixture on top of the batter. Then add the other half of the batter on top and then the other half of the pecan mixture on top of that.
  6. Bake the coffee cake at 350 degrees Fahrenheit for 45-50 minutes. 
  7. After baking, cool the coffee cake, then serve. 


This recipe was taken from the Taste of Home magazine, and the recipe was submitted by Kathleen Larimer.



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