Wednesday, February 20, 2013

Sour Cream Coffee Cake

I made this sour cream coffee cake over the weekend and it was really good! It is the perfect cake to have for breakfast with a hot cup of coffee or tea... of course, I'm pretty sure we ate this at least twice a day until it was gone so it is also a good anytime cake! I'll admit, I was a little leery about adding the sour cream at first (I do love sour cream donuts though) but I decided to give it a try... it really does make a difference in both the texture and taste of the cake... so, so good! Let me know if you get a chance to make this :) I'd love to know what you think!

Sour cream coffee cake from Just a Matter of Thyme by Roxie Kelley and Friends, Illustrated by Shelly Reeves Smith, serves 10-12

For cake:
1 cup butter, softened
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking powder
2 cups cake flour
1 cup sour cream

For filling:
1/2 cup chopped pecans
1 teaspoon cinnamon
1/2 cup brown sugar


Cream together butter, sugar, and eggs. Add sour cream and vanilla and mix, then fold in the dry ingredients. Spoon half the batter into a greased bundt or tube pan and cover with filling. Add the remaining batter to the pan. Bake for 1 hour at 350 degrees. Let cool in pan for 10-15 minutes before removing. Sprinkle with powdered sugar.



P.S. Let me know if there is a particular recipe you'd like to see me post :)

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