Sour Cream Coffee Cake
Whether for breakfast or dessert, your family will love this wonderful cake.
1 cup Rockview® Butter
2 cups cane sugar
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
1 1/2 tsp. sugar
1 cup chopped pecans
1 tsp. cinnamon
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.
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