Moist Sour Cream Coffee Cake

Moist Sour Cream Coffee Cake
Moist Sour Cream Coffee Cake

Moist Sour Cream Coffee Cake

  1. 1-1/2 cups granulated sugar

  2. 3/4 cup butter or margarine

  3. 1 tsp. vanilla

  4. 2 egg

  5. 2 cups flour

  6. 1 tsp. CALUMET Baking Powder

  7. 1/2 tsp. baking soda

  8. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  9. 1 cup PLANTERS Pecans

  10. 1/3 cup brown sugar

  11. 1-1/2 tsp. ground cinnamon

Prep Time: 00:15
Total Time: 01:15

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1-1/2 cups granulated sugar
  • 3/4 cup butter or margarine
  • 1 tsp. vanilla
  • 2 egg
  • 2 cups flour
  • 1 tsp. CALUMET Baking Powder
  • 1/2 tsp. baking soda
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup PLANTERS Pecans
  • 1/3 cup brown sugar
  • 1-1/2 tsp. ground cinnamon

Recipe Directions:

Preheat oven to 350°F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition. Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.

Serving per recipe:

24 servings

Amount per serving:

  • Calories: 210
  • Total fat: 12 g
  • Saturated fat: 4.5 g
  • Cholesterol: 40 mg
  • Sodium: 100 mg
  • Carbohydrate: 25 g
  • Dietary fiber: 1 g
  • Sugars: 16 g
  • Protein: 2 g
  • Vitamin A: 6 %DV
  • Vitamin C: 0 %DV
  • Calcium: 4 %DV
  • Iron: 4 %DV