Sour Cream Coffee Cake
Serves 10 to 14
2 sticks plus 1 half stick unsalted butter, softened
2 cups granulated sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
¼ teaspoon salt
1 teaspoon baking powder
2 teaspoon cinnamon
1/4 cup dark brown sugar
1/4 cup chopped pecans
Preheat the oven to 350 degrees.
Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well greased Bundt pan.
Melt the remaining half stick of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.
Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins or using 9x12 glass pan, reduce the baking time to 35-45 minutes.)
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