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Moist Sour Cream Coffee Cake

By: KNUDSEN

"Sour cream adds tenderness and rich flavor to a moist coffee cake made with layers of cinnamon, brown sugar, and pecans."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 coffee cake

Ingredients

1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup KNUDSEN Sour Cream
1 cup chopped pecans
1/3 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 350 degrees F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.
Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.