My husband’s Aunt Clara fed us this delicious coffee cake when we were in Texas for Easter. She got the recipe from the Amarillo Junior League Cookbook. My oldest daughter particularly thought it was wonderful so I made it this morning especially for her. She said it is the best coffee cake she’s ever tasted! It was fun and easy to make. Everyone else enjoyed it too. Below is the recipe and some other photos…
Easy Sour Cream Coffee Cake
2 cups sugar
2 eggs
2 sticks butter
1 cup sour cream
1 tsp vanilla
2 cups flour (Note from the future: we use sprouted spelt flour now)
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
4 tbsp brown sugar
1 cup chopped pecans
Pre-heat oven to 350º F
Cream sugar, eggs and butter
Add sour cream and vanilla
Sift dry ingredients and add to wet
Fill greased and floured bundt pan with 1/2 the batter
Combine cinnamon, brown sugar, and pecans for topping
Sprinkle 1/2 the topping in over the batter
Add remaining batter
Sprinkle with remaining topping
Bake in 350º F oven for 50-60 minutes
Cool 10 minutes.
This freezes well too.
