Moist Sour Cream Coffee Cake

IMG_1526This turned out to be REALLY good  and might even have been better the second (or third, fourth days) cold with some butter on it.  The recipe gives two directions, one for a tube pan and one for a 13×9 pan.  I went back and forth on which to use, partly because the cooking time in the 13×9 was shorter but in the end I decided to use the tube pan.  I’m pretty happy with that choice.  The batter does come out really thick so I was concerned with doing the two layers (spreading it around) but it worked out.

(recipe from the Kraft Food and Family magazine, Fall ’12 issue)

1 1/2 cups granulated sugar
3/4 cup butter, softened
1 TSP vanilla
2 eggs
2 cups flour
1 TSP baking powder
1/2 TSP baking soda
1 cup sour cream
1 cup chopped pecans (I used pre-packaged chopped)
1/3 cup packed brown sugar
1 1/2 TSP ground cinnamon

Heat oven to 350 degrees.  Beat granulated sugar, butter and vanilla in a large bowl with mixer (stand mixer with a paddle attachment is what I used) until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Mix flour, baking powder and baking soda.  Add to the sugar mixture alternately with the sour cream, beating after each addition until well blended.

Combine nuts, brown sugar and cinnamon.  Spoon half into a 12 cup fluted tube pan or 10 cup tube pan sprayed with cooking spray (I always use Wilton’s Baking Cooking spray).  Top with half the cake batter.  Repeat layers.

Bake for 55 to 60 minutes or until  a toothpick comes out clean in the center.  I think it was slightly less time than that, maybe only 50 minutes.  I could smell it and checked it.  Cool about 10 minutes in the pan.  Loosen around the sides as needed and invert onto a plate or wire rack to finish cooling.  We had it for breakfast and it was little warm still.

IF you choose to use a 13×9 pan, simply prepare as directed but reduce cooking time to about 30 minutes.  Do not remove from pan before serving.

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