Sour Cream Bundt Coffee Cake
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling
YIELD: 16 servings.
This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together—your guests will thank you. —Kathleen Larimer, Dayton, Ohio
Ingredients
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2/3 cup chopped pecans
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2 tablespoons brown sugar
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1-1/2 teaspoons ground cinnamon
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BATTER:
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1 cup butter, softened
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2 cups sugar
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2 large eggs, room temperature
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1/2 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 cup sour cream
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Confectioners' sugar
Directions
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1.
Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
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2.
Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
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3.
Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts
1 piece: 333 calories, 18g fat (9g saturated fat), 66mg cholesterol, 177mg sodium, 40g carbohydrate (28g sugars, 1g fiber), 3g protein.
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