Friday, September 23, 2011

Sour Cream Coffee Cake

Have you ever had days that you're just not "feeling it." Well, that's where I am with blogging right at this very moment. I think I'm just tired. Sundae is going through a phase where she doesn't want to be more than a few feet away from me at any time. This has resulted in her jumping up and down on me at 4 AM. Although, I'm pretty sure that from her perspective, I'm the one with the problem. After all, by that time of the morning I've been sleeping, not paying attention to her, for hours. What's my problem, right? There's a reason I'm not mom material, because I love to sleep. That's why I got a cat. I thought we shared the same interests. Sundae's really throwing me for a loop with this perpetual toddler routine of hers. She's just lucky I love her insanely ridiculous amounts and that's she so freaking adorable, even at 4 in the morning.

So, basically what I'm saying, as long winded as possible, is that I don't have much to say today about this coffee cake. It's delicious. It stays moist. It's a recipe I've tried many times with no fail. It cooks in a bundt pan, which I love. It has a delicious cinnamon and pecan filling. But that's all I can think to write about it.

I need a nap. I'll kick it into gear for next week, promise!


for the filling:
1 c chopped pecans
1 tsp cinnamon
4 tsp sugar

for the cake:
2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c (2 sticks) unsalted butter, softened
2 c sugar
2 large eggs
1 c sour cream
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees. Grease and flour a bundt pan.

2. In a small bowl, combine the filling ingredients and set aside.

3. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

4. Cream together butter and sugar with an electric mixer, beating until light and fluffy. Beat in eggs one at a time. Fold in sour cream and vanilla. Gently fold in the flour mixture.

5. Pour about 1/3 of the batter into prepared bundt pan. Sprinkle 3/4 of the filling mixture into the pan. Top with remaining batter and then sprinkle with remaining filling.

6. Bake in preheated oven for 50-60 minutes. Allow to cool in pan on a wire rack before removing from pan. When removing, keep in mind that the top of the coffee cake is facing up in the bundt pan, so you'll need to flip the cake twice when unmolding.

Source: The Essential New York Times Cookbook

This recipe is shared with Melt in Your Mouth Monday, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday


  1. You don't have to say anything else, the picture says it all, it looks delicious! Sour Cream Coffee Cake and a nap, I like that!

  2. I love sour cream coffee cake!!! (and sleeping too)

  3. Sour cream coffee cake is a wonderful classic! Yours looks lovely with the filling-would love to try a slice with my coffee. Have a great weekend!

  4. I adore sour cream coffee cake - I swear, it has restorative powers or something. (Also, it is my family's traditional Christmas morning breakfast.)

    As for the blogging pause, when you're ready to post again, we'll be here ready for a new awesome recipe!

    P.S. Hope Sundae calms down a bit too :)

  5. What can I say.... you will think I am making this up! I LOVE coffee cake!!!!!
    Making this too!

  6. I love this recipe! My great grandmother use to bake this for us. I usually bake more in the cooler months, I'll have to make this very soon!
    Thanks for sharing.

  7. I came over from Stone Gables. I cannot wait to try this recipe, as I have never made on of these coffee cakes before. Get some is the most important thing for your body, soul and mind.

    Take care, Elizabeth

  8. The Sour Cream in this coffee cake will make it so moist and delicious. I am looking forward to try it. Hope you are having a great week and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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