Sour Cream Bundt Coffee Cake

2/3 cup chopped pecans
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1 cup butter, softened
2 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Preheat oven to 350°; grease a 10 inch bundt pan.

Mix the chopped pecans, brown sugar, and cinnamon together; set aside.

Cream the butter and sugar until fluffy. Add the eggs in one at a time, mix in the vanilla. Add in one cup of flour and mix until incorporated. Mix in the sour cream then stir in the second cup of flour, the baking powder, baking soda, and salt. Pour half the batter into the prepared pan.

Sprinkle half of the streusel mixture onto the batter. Spread the remaining batter on top of the streusel.
Sprinkle the remaining streusel on top.

Bake 45-50 minutes; until a toothpick comes out clean.

Allow to cool for 10 minutes, remove from the pan, slice, serve, and enjoy!

Calphalon Nonstick Bakeware, Bundt Cake Pan, 10-inch


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