Ingredients
-
1/2
-
2
-
2
-
1
-
1
-
2
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Sour Cream Coffee Cake,Another one of my grandmother’s wonderful recipes. She seemed to always have this ready to serve whenever company came calling.,I’ve made this recipe for years and it’s great as written. But now that we’re older, I look for ways to reduce fat. So I tried it with low fat Greek yogurt instead of the sour cream. It is excellent! I can highly recommend this one! Thanks for sharing :),I’ve made this recipe for years and it’s great as written. But now that we’re older, I look for ways to reduce fat. So I tried it with low fat Greek yogurt instead of the sour cream. It is excellent! I can highly recommend this one! Thanks for sharing 🙂
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Steps
|
1
Done
|
Combine Pecans, Brown Sugar, and Cinnamon; Stir Well, and Set Aside. |
|
2
Done
|
Cream Butter; Gradually Add Sugar, Beating Until Fluffy. |
|
3
Done
|
Add Eggs; Beat Well. |
|
4
Done
|
Combine Flour, Baking Powder, and Soda; Add to Creamed Mixture Alternating With Sour Cream, Beginning and Ending With Flour Mixture. |
|
5
Done
|
Spoon Half of Batter Into a Greased a Floured 10-Inch Bundt-Pan; Sprinkle Half of Pecan Mixture Over Batter. |
|
6
Done
|
Repeat Layers. |
|
7
Done
|
Bake at 375 Degrees For 35-40 Minutes or Until Cake Tests Done. |
|
8
Done
|
Cool 5 Minutes in Pan on a Wire Rack. |
|
9
Done
|
Invert Onto Serving Plate. |
|
10
Done
|
Let Cool. |
