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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sour cream Bundt coffee cake Recipe

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This recipe for Sour cream Bundt coffee cake is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup chopped pecans
2 tablespoons brown sugar
1-1/2 teaspoon ground cinnamon
1 cup butter softened- fridge soft is ok
2 cups sugar
2 large eggs ( 1/2 cup egg)
1/2 teaspoon vanilla extract
2 cups flour
1/4 teaspoon baking powder ( already altitude adjusted)
1/8 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Directions:
Directions:
1. Preheat oven to 350º. In small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternating with sour cream, beating well after each addition.

2. Grease and flour Bundt pan. Pour half of batter into pan sprinkle in all of the pecan topping, cover with the rest of the batter.

3. Bake for 45-50 minutes or until a toothpick comes out clean.


Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20

 

 

 

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