Recipe by Breakstone's and Knudsen Family of Products
"Sour cream enriches this batter yielding a tender, moist cake laced and topped with a sweet pecan, brown sugar and cinnamon streusel."
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1 1/2 cups
butter or margarine, softened
CALUMET Baking Powder
BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped PLANTERS Pecans
chopped PLANTERS Pecans
firmly packed brown sugar
1 1/2 teaspoons
5 stars is an underestimation! Unbelievable, sign me up as an addict but after i replaced the sour cream with yoghurt, reduced the butter to 1/2 cup, and the sugar to 1 and a 1/4 cup. I've never tasted anything so moist.I used a 10 inch Bundt, it turned out beautifully! Thanks so much.
Double the filling. Put together in three layers instead of two.
This is SUCH a great recipe!! As a matter of fact its so good it's now the only coffee cake I make because everybody wants it!.. Sometimes I add a good scoop of blueberries too.. not too much or it gets too wet... everyone loves it.. & ME TOO!!
Used Greek yougurt, since didn't have sour cream and it was yummy. Will try with sour cream next time.
Don't have tube pan, so used 8" spring pan and baked for about 1 hour - still moist.
This is good but I only gave it only 4 stars because I like "Amazing Pecan Coffee Cake" from this site a little better. My preference is that coffee cake is a little more crumbly with a lot of stussel on top.
Simple recipe with great results. Drizzled the finished cake with a simple glaze (1.5c powdered sugar, 3T. milk) as opposed to sprinkling with powdered sugar. Will definitely make again!
This was wonderful! It stayed moist and just as delisious as the moment I took it out of the oven. Thanks for sharing!
i would put a tad more brown sugar/pecan mixture in the middle but the cake itself was probably the fluffiest i've ever made
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Sour Cream Coffee Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 190
** Calories from Fat: 89
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