Sour Cream Coffee Cake
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
46
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cups
Granulated Sugar2 large
Egg1 tsp
Baking Powder1 tsp
Salt1 cup
Sour Cream1 tsp
Vanilla Extract1 cup
Pecan (finely chopped)1.5 tsps
Ground Cinnamon1 cup
Sugar (confectioners')1.5 tbsps
Milk (plus more if needed)Directions:
1
Watch how to make this recipe
2
For the cake: Preheat the oven to 350 degrees F
3
Grease and flour a 10-inch tube or Bundt pan
4
Use an electric mixer to cream the granulated sugar and butter together until fluffy
5
Add the eggs one at a time, beating well after each addition
6
Sift together the flour, baking powder and salt
7
Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream
8
Stir in the vanilla
9
For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon
10
Pour one-third of the batter into the prepared pan
11
Sprinkle with half the streusel mixture
12
Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture
13
Scrape the remaining batter into the pan and make smooth the top
14
Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour
15
Allow the cake to cool in the pan for 10 minutes
16
Remove the cake from the pan and cool on a wire rack
17
For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth
18
Add more milk if the mixture is too thick
19
Drizzle over the cooled cake