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Sour Cream Coffee Cake

Sour Cream Coffee Cake

Ingredients

  • 1/2 c. brown sugar
  • 1/2 c. chopped pecans
  • 1/2 T. cinnamon
  • 3 c. flour
  • 1/2 T. baking powder
  • 1/2 T. baking soda
  • 3/4 tsp. salt
  • 1 1/2 c. sugar
  • 3/4 c. butter, softened
  • 1/2 T. vanilla
  • 3 eggs
  • 1 1/2 c. sour cream

Browned Butter Glaze

  • 1/4 c. butter
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 1-2 T. milk

Directions for Browned Butter Glaze

  1. Heat butter in a 1 1/2-quart saucepan over medium heat until it turns golden brown.
  2. Remove from heat and stir in powdered sugar and vanilla.
  3. Add milk, 1 T. at a time, until the glaze reaches the desired consistency.

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease a 12-cup bundt pan.
  3. Combine brown sugar, pecans, and cinnamon.
  4. In a separate bowl, combine flour, baking powder, baking soda, and salt.
  5. In another bowl, cream together sugar and butter until light and fluffy.
  6. Add vanilla and eggs and beat for 2 minutes.
  7. Beat in flour mixture alternately with the sour cream on low speed
  8. Spread 1/3 of the batter into the prepared bundt pan.
  9. Sprinkle 1/3 of the brown sugar-pecan-cinnamon mixture over the batter.
  10. Repeat layers twice more, ending with the brown sugar-pecan-cinnamon mixture on top.
  11. Bake for about 1 hour or until toothpick inserted in the center comes out clean.
  12. Cool 10 minutes before removing from the pan.
  13. Cool 10 more minutes before drizzling with the browned butter glaze.
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