Sour Cream Coffee Cake
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.
Preheat oven to 350°F [175°C].
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.
Cream butter and sugar in a large mixing bowl.
Sift together the flour, baking powder and salt.
Carefully fold in the sour cream and vanilla.
Topping and Construction:
Mix the chopped pecans with the sugar and cinnamon.
Cover with ⅓ of the cake batter, then alternate 2 Tbs topping, ⅓ batter, 2 Tbs topping, ⅓ 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.
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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