Favorite Sour Cream Coffee Cake

Name: Favorite Sour Cream Coffee Cake
Cuisine: Fusion
Ingredients: butter; sugar; eggs; sour cream; vanilla extract; flour; baking powder; baking soda; salt; pecans; sugar; cinnamon

Submitted by Patty Firetto

Ingredients

CUP BUTTER
or margarine, at room temperature

1 ¼

CUPS SUGAR

LARGE EGGS

CUP SOUR CREAM

1 ½

TEASPOONS VANILLA EXTRACT

CUPS ALL-PURPOSE FLOUR

TEASPOON BAKING POWDER

TEASPOON BAKING SODA

TEASPOON SALT

Topping

1 ¼

CUPS PECANS
or walnuts, broken

CUP SUGAR

TABLESPOON CINNAMON
ground

Directions

Preheat oven to 350℉ (180℃). Butter a 9-inch fluted or plain tube pan.
In large bowl of electric mixer, cream butter and sugar until light Beat in eggs, sour cream, and vanilla.
Stir together flour, baking powder, baking soda, and salt. Gradually beat into butter mixture.
Prepare topping. Scatter half the topping evenly over bottom of pan. Spoon in half the batter. Add remaining topping and spoon on remaining batter.
Bake 50 to 60 minutes, or until toothpick inserted in center Cool 15 minutes before removing from pan. Makes one 9-inch coffee cake, 8 to 12 servings. Topping: In a small bowl, combine nuts, sugar, and cinnamon.
Timesaver Tip: Coffee cake may be made ahead and frozen before baking. Wrap tube pan tightly with heavy-duty aluminum foil, label and date, and freeze at 0 degrees F up to 6 weeks. To bake, do not thaw. Remove foil and bake at 350℉ (180℃) F until cake tests done, about 1 hour.