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Monday, August 8, 2011

Sour Cream Coffee Cake

Here's a recipe for making a rich, moist coffee cake with a crumbly, nutty topping!
Sound good? Give it a try!

From Emily's Kitchen ... she is as sweet as this cake!

Cream together:
1 cup butter
1 cup sugar

Stir in:
2 beaten eggs
1 tsp vanilla
1 cup sour cream

Stir together in another bowl:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda

Add flour mixture to batter and beat well.

To make the Topping, combine:
3/4 cup chopped pecans
1/4 cup sugar
1 tsp cinnamon

Pour half of the batter into a greased pan (may use Bundt-style, I didn't have one). Sprinkle with half of the Topping and spread remaining batter on top. Sprinkle with remaining Topping. Bake at 350 degrees for 45-50 minutes. Enjoy!