SOUR CREAM BUNDT COFFEE CAKE
This recipe was a community stand-by years ago and even won a cake contest. It seems like a lot of ingredients but it is delicious! Also, it freezes well--if you can keep some slices wrapped in freezer paper available. They go too fast at my house!
Provided by Jan Mullikin
Categories Cakes
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Cream butter & sugar til fluffy; add eggs until creamy.
- 2. Sift together flour, baking powder and salt. Add flour mixture to butter mixture, alternating with sour cream. Add vanilla.
- 3. Make topping next: 2 tablespoons sugar, 2 tablespoon brown sugar; 2 teaspoons cinnamon; 1/2 cup chopped pecans.
- 4. In a greased, floured bundt pan, begin with the cake mix mixture, then alternate with some of the topping, ending with the cake mix as the last layer.
- 5. Bake at 325 degrees for 50 minutes until a toothpick comes out clean. Cool 5 minutes. Remove from pan; dust with confectioners and freeze. When I thaw it out, I often dust again with confectioners.
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