Sour Cream Coffee Cake Recipe
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1 cup butter - real butter, not margarine
2 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
2 cups cake flour - Soft-as-Silk brand (do not substitute), sifted
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup pecans - chopped
Lay out the butter, eggs, and sour cream a couple hours before cooking making this recipe so that they are at room temperature.
Cream butter, sugar, eggs and sour cream.
Sift the Soft-as Silk cake flour before measuring.
After measuring, add baking powder and salt, then re-sift and re-measure.
Discard anything over 2 cups.
Add the sifted flour to the creamed ingredients.
Mix brown sugar, cinnamon, and pecans for topping.
Grease and flour a bundt pan.
Pour half of the batter in the pan.
Cover with half the topping.
Pour other half of batter in, then the remaining topping.
Place in 350°F preheated oven and bake for 50-55 minutes.
Remove and let cool to room temperature before flipping onto a plate.
Sift powdered sugar over the top.
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