SOUR CREAM COFFEE CAKE

Sour Cream Coffee Cake image

Another one of my grandmother's wonderful recipes. She seemed to always have this ready to serve whenever company came calling.

Provided by ratherbeswimmin

Categories Breads

Time 1h

Yield 1 "10 inch coffee cake"

Number Of Ingredients 13

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Ingredients

1/2 cup chopped pecans
2 tablespoons firmly packed brown sugar
2 teaspoons ground cinnamon
1 cup butter or 1 cup margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) carton sour cream
1 1/4 cups powdered sugar, sifted
4 teaspoons water
1/2 teaspoon vanilla extract

Steps:

Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
Cream butter; gradually add sugar, beating until fluffy.
Add eggs; beat well.
Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
Repeat layers.
Bake at 375 degrees for 35-40 minutes or until cake tests done.
Cool 5 minutes in pan on a wire rack.
Invert onto serving plate.
Let cool.
Drizzle with glaze.
Store overnight in airtight container.
Powdered Sugar Glaze: combine all ingredients; stir well.
**Addmore water if necessary to reach desired consistency.

Nutrition Facts : Calories 5054.9, Fat 286.2, SaturatedFat 154.7, Cholesterol 1016.3, Sodium 3215, Carbohydrate 590.7, Fiber 14.5, Sugar 377.7, Protein 53.1