Sour Cream Coffee Cake
Whether for breakfast or dessert, your family will love this wonderful cake.
Ingredients
Cake Ingredients
- 1 cup Rockview® Butter
- 2 cups cane sugar
- 2 eggs
- 1 cup Lilly Sour Cream
- 1/2 tsp. vanilla
- 2 cups flour (or gluten-free flour blend)
- 1 tsp. baking powder
- 1/4 tsp. salt
Topping Ingredients
- 1 1/2 tsp. sugar
- 1 cup chopped pecans
- 1 tsp. cinnamon
Instructions
Preheat oven to 350°F. Combine all topping ingredients and mix well. Cream butter, adding sugar gradually. Beat until light and fluffy. Beat in eggs, one at a time. Fold in sour cream and vanilla. Sift flour, baking powder, and salt. Add flour mixture a little at a time and beat well.
Pour about 1/3 of the batter into a well-greased and floured bundt pan. Sprinkle half of the topping mixture over batter. Spoon in another 1/3 of the batter and sprinkle remaining topping. Finish with remaining 1/3 of batter. Bake one hour. Turn out of pan to cool.