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Sour Cream Bundt Coffee Cake

Total Time

Prep: 40 min. Bake: 45 min. + cooling

Makes

16 servings

This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together—your guests will thank you. —Kathleen Larimer, Dayton, Ohio

Ingredients

  • 2/3 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • BATTER:
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • Confectioners' sugar

Directions

  1. Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
  2. Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
  3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts

1 slice: 333 calories, 18g fat (9g saturated fat), 66mg cholesterol, 177mg sodium, 40g carbohydrate (28g sugars, 1g fiber), 3g protein.

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