Why do recipes have to have such long titles? Promise, I didn’t name it. I found it in my Great Coffee Cakes, Sticky Buns, Muffins, and More cookbook. It’s just a good coffee cake. Not healthy or anything. Just good. Plan ahead as it takes a long time to bake!
Classic Sour Cream Cinnamon and Nut Coffee Cake
1 1/4 cups toasted pecans, finely chopped
3 T. sugar
2 T. brown sugar
1/2 tsp. cinnamon
1 cup butter, softened and slightly firm
1 1/2 cups sugar
3 large eggs
1 tsp. vanilla
1 1/2 cups sour cream
3 cups flour
4 tsp. baking powder
1 tsp. salt
In a small bowl, combine nut mixture ingredients. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla.
In a separate bowl, combine flour, baking powder and salt. Stir into creamed mixture.
Spoon two-thirds of the batter into a greased 10-inch angel food cake pan. Sprinkle with half the nut mixture. Spread with remaining batter. Sprinkle with remaining nut mixture. Bake at 350 for 1 hour and 10 to 15 minutes.
Let cool for 10 or so minutes, then invert onto a plate. Invert again to a platter. Serve with smiles. =)
Yield: 16-20 servings, but less if you have brothers like mine. =)