Tuesday, June 28, 2016

#3902 - Sour Cream Pecan Coffee Cake

(by Shirley McNevich)

1 1/2 cups finely chopped pecans
1/3 cup white sugar
1/3 cup Domino's dark brown sugar (packed)
1 tsp. cinnamon (less if you wish)
1/8 tsp. salt
3 TBSP melted butter
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
3/4 tsp. baking soda
1/2 cup softened butter
1 cup white sugar
2 eggs
2 tsp. vanilla
1 cup Breakstone's sour cream

In a bowl add the chopped pecans, 1/3 cup white sugar, the brown sugar, cinnamon salt and melted butter--mix well. In a separate bowl add flour, salt, baking powder and baking soda--whisk until mixed. In a mixer add the 1/2 cup softened butter and 1 cup white sugar--beat. Add the eggs--beat. Add the vanilla and sour cream--beat. Remove bowl from mixer--add the flour mixture--stir just until mixed. Spread HALF of the batter into a greased and floured 9 x 13 cake pan. Drizzle HALF of the pecan mixture evenly over the batter. Pour the rest of the batter over the top. Sprinkle the rest of the pecan mixture evenly over the top. Use your fingers to GENTLY press the pecans into the batter. Bake at 350 degrees 30-40 minutes--test with a toothpick for doneness. Cool slightly before cutting and serving.

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