sour cream coffee cake

This classic Sour Cream Coffee Cake is rich, moist, and layered with a sweet cinnamon-pecan topping, making it perfect for breakfast or dessert!

Ingredients:

Cake:

• 2 sticks butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

Topping:

• ½ cup finely chopped pecans
• ½ tsp cinnamon
• 2 tbsp light brown sugar

Directions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a tube pan.
2. Prepare the Cake Batter:
   • In an electric mixer, cream together the butter, sugar, and eggs until light and fluffy.
   • Gently fold in the sour cream and vanilla extract by hand until just combined.
3. Sift Dry Ingredients:
   • In a separate bowl, sift together the flour, baking powder, and salt. Sifting is crucial to ensure a light texture.
   • Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
4. Make the Topping:
   • In a small bowl, mix the chopped pecans, cinnamon, and brown sugar.
5. Assemble the Cake:
   • Pour half of the batter into the prepared tube pan.
   • Sprinkle half of the topping mixture evenly over the batter.
   • Spoon the remaining batter on top and smooth it out.
   • Finish with the remaining topping mixture, sprinkling it over the top.
6. Bake:
   • Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean.
7. Cool & Serve:
   • Allow the cake to cool in the pan for several hours before removing.
   • Optionally, sprinkle with powdered sugar before serving.

Enjoy this coffee cake with a hot cup of coffee or tea—it’s a delicious treat for any time of day!