Sour Cream Coffee Cake

Categories: Breakfast, Cake, Never Tried, Potluck, Treats

Ingredients

• For the batter:
• 2 sticks unsalted butter
• 1 1/2 cups sugar
• 1 1/4 cups regular sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups sifted flour (sift before measuring)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine-grain sea salt
• For the filling:
• 1 cup pecans, chopped
• 3/4 cup packed dark brown sugar
• 1/4 cup sugar
• 1 tablespoon cinnamon
• Pinch of sea salt

Directions

1. at oven to 325. Coat a large Bundt pan with vegetable oil or cooking spray.

2. To make the batter, in large bowl combine the butter and sugar. Use an electric mixer to beat until light and fluffy. Add sour cream, eggs, and vanilla, then mix again until well incorporated.

3. Measure and sift together the flour and, baking soda, baking powder, and salt. Add the flour mixture to butter-sugar mixture a little at a time, alternating between additions and scraping the sides of the bowl as needed, until well mixed. Set aside.

4. To make the filling, in a large bowl combine pecans, brown sugar, white sugar, cinnamon, and salt. Mix well. Spoon a shallow layer of the filling mixture over the bottom of the Bundt pan. Spoon half the batter into the pan over the filling. Sprinkle all but 1/4 cup of the remaining filling evenly over the batter.

5. Pour the rest of the batter over the filling, smoothing it with a silicone spatula. Sprinkle with the remaining filling.

6. Bake 50-60 minutes or until cake pulls away from sides and a toothpick inserted at the center comes out clean. Start testing for doneness after 40 minutes of baking time.

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