This sour cream coffee cake is so moist and delicious, filled with a cinnamon sugar and pecan crumble. What’s not to love??Who out there loves a decadent breakfast cake with a rich cup of coffee? I know I do!
This is one of the first coffee cakes I had ever tasted. It was one of those recipes that mom got from a recipe exchange at her work many, many years ago.
I can still envision the warm scent of cinnamon coming from the oven the day that she made this cake. I could not wait for it to cool so that we try it.
It was totally worth the wait. One bite and I was hooked!
- 1/2 cup unsalted butter
- 1/2 cup margarine
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla
- 2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans
- 1 teaspoon cinnamon
- 3 heaping tablespoons light brown sugar
Preheat oven to 325 degrees. Cream together butter, margarine,sugar, eggs, sour cream and vanilla. Add flour, baking powder and salt. Mix well. In a separate bowl mix pecans, cinnamon and brown sugar. Grease and flour springform pan or angel food cake pan. spread half of the cake batter mixture in pan. sprinkle half of the sugar mixture over it and swirl into batter with a knife. Add the rest of the batter and remainder of sugar mixture. Swirl again. Bake one hour. Let stand 10 minutes before removing from pan. If desired, after cake cools sprinkle with powdered sugar.