Phyllis’s Sour Cream Coffee Cake
Since the morning coffee hour is a popular time for informal meetings — and even tours (with refreshments) — at Blaine House, there is usually a coffee cake baking in Phyllis’s oven first thing each day. This sour cream cake is one of her favorites. It’s a moist, finely textured cake with a rich, buttery […]
Since the morning coffee hour is a popular time for informal meetings — and even tours (with refreshments) — at Blaine House, there is usually a coffee cake baking in Phyllis’s oven first thing each day. This sour cream cake is one of her favorites. It’s a moist, finely textured cake with a rich, buttery taste.
Yield:
Makes 10 to 12 pieces.Ingredients
1 cup butter
2 cups plus 4 teaspoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coarsely chopped pecans
1 teaspoon cinnamon
Instructions
Cream butter with 2 cups of the sugar. One at a time, beat in the eggs. Fold in the sour cream and vanilla. Sift together the flour, baking powder, and salt, and mix in. Place batter in a greased 9×13-inch cake pan. Combine pecans, cinnamon, and the remaining 4 teaspoons sugar and sprinkle on top of batter. Bake at 350 degrees F for about 40 to 45 minutes or until cake tests done.
