Vermette's Market Recipes
https://2031.shurfinestores.com/Recipes/Detail/3857/
Sour Cream Coffee Cake II
Yield: 12 servings
Ingredients
| 1 1/2 |
cups |
granulated sugar
|
|
|
| 3/4 |
cup |
butter
|
|
|
| 1 |
teaspoon |
vanilla
|
|
|
| 2 |
|
eggs
|
|
|
| 2 |
cups |
flour
|
|
|
| 1 |
teaspoon |
baking powder
|
|
|
| 1/2 |
teaspoon |
baking soda
|
|
|
| 2 |
cups |
sour cream
|
|
|
| 1 |
cup |
chopped pecans
|
|
|
| 1/3 |
cup |
firmly packed brown sugar
|
|
|
| 1 1/2 |
teaspoons |
cinnamon
|
|
|
Directions:
Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix flour, baking soda, and baking powder in separate bowl. Add to sugar mixture alternately with sour cream, beating after each addition until smooth. Mix pecans, brown sugar and cinnamon in small bowl. Spoon 1/2 of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan. Top with 1/2 of the cake batter; repeat layers. Bake at 350 degrees for 55 - 60 minutes or until toothpick inserted in center comes out clean. Remove from oven and invert cake onto wire rack to cool.
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://2031.shurfinestores.com/Recipes/Detail/3857/