Yum, yum, yum! I had a tub of sour cream that I needed to use and what to do with it? Coffee cake! This is not something I’d made before, but it turned out so well that I will have to keep this in my arsenal. 🙂 It’s easy and pretty. Oh, and tasty!
Trish Yearwood’s Sour Cream Coffee Cake
- 1 cup (2 sticks) butter, room temperature
- 2 c. granulated sugar.
- 2 large eggs
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1/2 c. light brown sugar, packed
- 1 1/2 tsp. ground cinnamon
- 1/2 c. finally chopped pecans
- 1 c. confectioners’ sugar
- 1 1/2 tbsp. milk
- 1/2 tsp. vanilla extract
- Preheat the oven to 350 degress. Grease and flour a 10-inch tube or bundt pan.
- Use an electric mixer to cream the butter and granulated sugar together until fluffy.
- Add the eggs one at a time, beating well after each addition>
- Sift together the flour, baking powder, and salt.
- Add the flour to the butter mixture in thirds, alternating each addition of flour with theaddition of half the sour cream. Stir in the vanilla.
- In a separate bowl, combine the brown sugar, cinnamon, and the pecans.
- Pour 1/3 of the batter into the prepared pan. Sprinkle with half the streusel
- Scrape the remaining batter into the pan and smooth the top.
- Bake for 1 hour, or until a toothpickinserted in the center comes out clean. (This sucker took forever to bake! Something like 1 1/2 hours! I don’t know what happened.)
- Allow the cake to cool in the pan for 10 minutes.
- Remove the cake from the pan and cool on a wire rack.
- When the cake is completely cooled, stir the glazeingredients together in a small bowl until smooth.
- Drizzle over the cooled cake.