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Sour Cream coffee cake

16 Tablespoons (2 sticks) butter

2 ¾ cups granulated sugar

2 eggs, beaten

2 cups unbleached all-purpose flour

1 Tablespoon Rumford Baking Powder

¼ tsp salt

1 cup sour cream

1 Tablespoon real vanilla extract

2 cups pecan halves

1 Tablespoon ground cinnamon

Preheat oven to 350 degrees. Grease a Nordicware Coffe Cake Pan and dust lightly with flour. 

In the bowl of a food processor fitted with the chopping blade, combine pecans, ¾ cup sugar, and cinnamon. Process until pecans are finely chopped. 

Cream together butter and 2 cups sugar until fluffy.  Add eggs, blending well. Then add sour cream and vanilla.

In a medium mixing bowl, whisk together flour, baking powder and salt. Fold dry ingredients into creamed mixture just until combined. Do not overbeat. 

Pour half the batter into prepared pan. Sprinkle with half the pecan mixture. Add remaining batter and top with the rest of the pecan mixture. Bake for about 60 minutes. (Look at it without opening the oven after 45 minutes and continue to watch and check, so as not to overbake). Done when a cake tester or toothpick inserted into the center comes out clean. Allow to cool on a wire rack for at least 15 minutes, then invert onto a serving platter. Serve warm. 

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