Sour Cream Coffee Cake Recipe
Quick and easy Sour Cream Coffee Cake recipe that uses basic ingredients from your pantry. Baked in a bundt pan, it's enough to feed a crowd for breakfast!
Servings 10 pieces
Ingredients
- 1 1/4 sticks butter at room temp.
- 1 cup Sugar
- 3 eggs
- 16 oz. sour cream
- 3 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon baking soda
- 1/2. teaspoon salt omit if you use salted butter
- Powdered Sugar
Filling
- 1/3 cup firmly packed brown sugar
- 2 teaspoons Cinnamon
- 2 teaspoons Flour
- 1 cup chopped pecans roasted pecans are the best!
Instructions
- Preheat oven to 350 degrees F.
- Spray 10 in. bundt pan with non-stick baking spray.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a small bowl mix together brown sugar, cinnamon, flour and pecans.
- In the bowl of a standing mixer blend butter and sugar until fluffy.
- Add eggs one at a time mixing well between additions.
- Add flour mixture and sour cream alternating additions beginning and ending with flour mixture. Scrape sides well.
- Spoon half the batter in the bundt pan. Sprinkle brown sugar mixture over batter. Top with remaining batter.
- Bake for 50 - 60 min. until pick inserted in center comes out clean.
- Cool in pan 5 minutes.
- Turn out onto cooling rack and dust with powdered sugar.
Notes
I prepare my baking pans with Baker's Joy.