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Sour Cream Coffee Cake Recipe

   
 

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     Sour Cream Coffee Cake

Category   Breakfast - Brunch
Sub Category   None
Servings   10
Preptime   1 hour 20 minutes
Wine/Beverage
Recommendations
  coffee, tea or milk

Ingredients
2 cups King Arthur Whole Wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pecans, coarsely chopped
1 teaspoon cinnamon
2 cups plus 4 teaspoons sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
1 cup sour cream
 
1/2 teaspoon vanilla

Instructions
Preheat oven 350 degrees Butter and flour a 9 x 3 1/2 inch tube pan Into a bowl, sift together flour, baking powder and salt; Set aside.
In another bowl, stir together the pecans, cinnamon and 4 teaspoons of sugar; Set aside.
In a large bowl, cream the butter with remaining 2 cups sugar until light and fluffy. Beat in the eggs, 1 at a time beating well after each one. Beat in sour cream and vanilla. Fold in the flour mixture into above until batter is just combined.
Pour 1/3 batter into prepared tube pan. Sprinkle the pecan mixture over the batter. Pour remaining batter into the pan. Place in middle of oven and bake for 1 hour or until tester comes out clean. Let cool in pan on rack for 15 minutes then turn out onto rack or serving plate.
Serving Suggestions
Serve warm or cool with hot tea, coffee or glass of milk


Originally Submitted
1/11/2010





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