Ingredients
-
1/3
-
1
-
1/3
-
1/2
-
1/2
-
1
-
1
-
2
-
1
-
2
-
1/2
-
1
-
1
-
-
Directions
Pecan Sour Cream Coffee Cake, Very easy and most items are on hand to make this delightful coffee cake If you choose not to sift the flour, use only 1 7/8 cup This recipe was given to me by a very dear friend and is always a big hit when shared , I had to bake it much longer, close to 45min or so When I cut into it, I got worried that the crumb looked really dense, but surprisingly it was incredibly light and moist My husband loved it and had 2 slices I reduced the sugar in the batter since I had some sour cream frosting to top it with For the batter, I substituted with dark brown sugar, and reduced it to 1/3 cup The streusel center and frosting more than made up for sweetness, and it helped the flavour of the pecans and cinnamon to shine through , I’ll let you know after it bakes Is the batter supposed to be thick? And each layer when pouring on the thin side? O used a 88in dish
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Steps
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1
Done
|
Mix Sugar, Brown Sugar, Cinnamon and Pecans in a Small Bowl and Set Aside. |
|
2
Done
|
Cream Butter and Sugar Together, Then Add in Sour Cream, Eggs and Vanilla. |
|
3
Done
|
Sift Flour Salt, Soda and Baking Powder. |
|
4
Done
|
If You Choose not to Sift Ingredients, Cut Flour Back to 1 7/8 Cup. |
|
5
Done
|
With a Mixer Begin With Flour Mixture and Add Alternately With 1 Cup Sour Cream Mixture, Ending With Flour Mix. |
|
6
Done
|
Pour Half of the Batter in a Greased and Floured 9x12 Pan, Sprinkle With Half of the Sugar Mixture, Then Remaining Batter and Finally Sprinkle Top With Remaining Sugar Mixture. |
|
7
Done
|
Bake at 325 For 27-30 Minutes. |
