Sour Cream Coffee Cake

Sour Cream Coffee Cake

Serves 8-12

Source: BA 11/78

This is reported to be from the Ramada Inn in Scottsburg, Indiana. A reader had tried the cake there on the recommendation of the waitress and found it was the best coffee cake she ever had. She asked for the recipe and here it is. With a recommendation like that, I had to try it. It truly is rich and decadent, definitely worthy of the recommendation. It is moist and dense with a light texture and full-bodied flavor. Bake this cake for a special occasion and everyone will be impressed.

Pan Preparation:

 

 

butter

 

 

 

 

8

each

pecan halves

 

 

 

 

Cake:

1

cup

butter (2 sticks)

8

ounces

230

grams

2

cups

sugar (caster)

14

ounces

400

grams

2

large

eggs

 

 

 

 

 

 

 

 

 

 

 

2

cups

sifted cake flour

8

ounces

230

grams

1

tsp

baking powder

 

 

5

ml

tsp

salt

 

 

 

 

 

 

 

 

 

 

 

1

cup

sour cream

8

fl. ounces

250

ml

tsp

vanilla

 

 

2.5

ml

Topping:

cup

chopped pecans

2

ounces

56

grams

2

Tbs

sugar (caster)

 

 

30

ml

1

tsp

cinnamon

 

 

5

ml

Preheat oven to 350F [175C].

Pan Preparation:

Generously coat a 12-cup bundt pan with butter, placing a little extra butter in each notch of the pan. Press a pecan half into each notch.

Cake Preparation:

Cream butter and sugar in a large mixing bowl.
Beat in eggs.

Sift together the flour, baking powder and salt.
Add the sifted ingredients gradually to the creamed mixture, blending well.

Carefully fold in the sour cream and vanilla.

Topping and Construction:

Mix the chopped pecans with the sugar and cinnamon.
Sprinkle 2 Tbs in the bottom of the bundt pan.

Cover with of the cake batter, then alternate 2 Tbs topping, batter, 2 Tbs topping, batter, ending with the last 2 Tbs topping.

Bake 55-60 minutes or until toothpick inserted in thickest part of the cake comes out clean.

Cool 10 minutes in the pan, then turn out onto a serving plate.

Note:

For those of you who have been baking for a while, the 1 tsp of baking powder will seem to be insufficient for the amount of flour. This is correct; it is not a typographical error. The batter will almost fill the pan and the cake will rise just to the top of the pan.

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