Sour Cream Coffeecake

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Warning: NOT healthy … but very tasty 🙂

Cream:

  • 1 1/2 sticks of butter, room temperature
  • 3/4 cups sugar (maybe even less)

Mix into the above:

  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 tbsp vanilla

Sift and add to the above.  Do not overmix.

  • 2 cups flour
  • 1 tbsp baking powder
  • 1/4 tsp salt

Mix, separate from above,

  • 1 1/2 cups chopped pecans or walnuts (a little less would be okay too)
  • 1/4 cup sugar
  • 1 tbsp cinnamon

Pour 1/2 of the batter in a bundt pan.  The batter is thick.  Don’t worry!  Then sprinkle 1/2 the pecan sugar mixture on top.  Pour the rest of the batter on top and then sprinkle the rest of the pecan mixture.  Bake at 350 for about 1 hour.

If you don’t have a bundt pan, you can also use a 8×8 pan.  I started with the pecan mixture, then batter, mixture, and batter.  I don’t think it matters either way, but if I do it again, I’ll probably do it how I described above because the top got a little more crispy than I like.

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