Sour Cream Coffee Cake

Reader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Cakes | Cakes Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Cakes | Cakes

Special diet :

Ingredients

Cake:
1 cup (250 mL) sour cream
1 tsp (5 mL) baking soda
1/2 cup (125 mL) butter, softened
1 cup (250 mL) sugar
2 eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
Topping
1/2 cup (125 mL) pecans
1/2 cup (125 mL) brown sugar, packed
1 tsp (5 mL) cinnamon

Directions

For the Cake: Combine sour cream and baking soda; set aside. Cream butter and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating thoroughly. Add vanilla. Combine flour, baking powder, and salt. Add to creamed mixture alternately with sour cream mixture, mixing lightly after each addition. Spread half of batter in greased 8” (20 cm) springform pan.

For the topping: Combine all ingredients for topping. Sprinkle half over batter. Cover with remaining batter and topping.

Bake at 350ºF (180ºC) for 55-65 minutes or until toothpick inserted in centre comes out clean. Cover top with aluminium foil if browning too quickly.

Makes about 8 servings.