Sour-Cream Coffee Cake
Sour-Cream Coffee Cake: A moist, dense coffeecake with pecans, perfect for brunch or any other special occasion.
Allie Taylor from The Silver Palate Cookbook
unbleached all-purpose flour
Hood sour cream
Preheat oven to 350°F.
Grease a 10 inch bundt pan and lightly dust the inside with flour.
Cream together butter and 2 cups of the sugar.
Add eggs, blending well, then sour cream and vanilla.
Sift together flour, baking powder and salt.
Fold dry ingredients into the creamed mixture, and beat until just blended. Don't overbeat.
In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
Pour half of the batter into the bundt pan.
Sprinkle with half of the pecan and sugar mixture.
Add remaining batter and top with the rest of the pecan mixture.
Set on the middle rack of the oven and bake for 55 minutes at 350° or until cake tester inserted in the center comes out clean.
Serve warm, 30 minutes after it comes out of the oven.