Sour Cream Coffee Cake

ingredients

  • ½ cup chopped pecans

  • 2 tbs firmly packed brown sugar

  • 2 tsp ground cinnamon

  • 1 cup butter

  • 1 cup sugar

  • 2 eggs

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp soda

  • 1 (8-oz) carton commercial sour cream

  • Powdered sugar glaze

directions

  • Combine pecans, brown sugar, and cinnamon; stir well, and set aside.

  • Cream butter; gradually add sugar, beating until fluffy. Add eggs; beat well.

  • Combine flour, baking powder, and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.

  • Spoon half of batter into a greased and floured 10” Bundt pan; sprinkle half of pecan mixture over batter. Repeat layers. Bake at 375º for 35 to 40 minutes or until cake tests are done.

  • Cool 5 minutes in pan on a wire rack. Let cool. Drizzle with glaze. Store overnight in airtight container.