This is a great cake for a Christmas breakfast — or any time you need to want something ahead. That’s because the addition of sour cream makes the body of the cake so moist that it’ll keep for days.
There doesn’t seem to be a whole lot to it, which is a hallmark of my mother’s better recipes. That means it’s fairly simple to make, and yet the way the topping and cake complement each other is rewarding.
I didn’t have enough pecans on hand, so I used crushed slivered almonds and added a slash of almond extract to the cake and it worked fine. But read the instructions closely. I didn’t put anything down under my cake rack and a decent amount of the topping crumbled off. Also, you’ll want to get this on a serving plate as quickly as possible so the somewhat fragile top doesn’t crack.
Sour Cream Coffee Cake
2 cups cake flour
1 ½ teaspoons baking powder
1 cup (2 sticks) margarine or butter, at room temperature
2 cups sugar
1 cup sour cream
1 teaspoon vanilla
½ cup crushed pecans
3 teaspoons cinnamon
3 teaspoons brown sugar
Preheat oven to 350 degrees. Grease and line tube pan.
Mix flour and baking powder. Set aside.
Cream butter and sugar. Add eggs, one at a time. Stir in flour mixture alternately with sour cream, beginning and ending with flour. Add vanilla.
To make topping, mix pecans, cinnamon and brown sugar.
Put half of dough in tube pan. Then add just a little less than one-half of the topping. Spoon in the rest of the dough and top with the remaining topping.
Bake for 1 hour or until toothpick inserted past topping and into cake comes out clean.
Let cake rest 10 minutes before turning onto cake rack over waxed paper or something easy to clean up, because some of the topping will shake loose. Immediately remove wax paper and turn onto serving plate.
Makes 1 cake.
From Annaliese Griffin