I tasted a lot of Sour Cream Coffee Cake on those trips and was simply astonished. It was everywhere! Our guests continue to adore it. A trip to the moon? No, no, no. Simply to wake just in time to smell the bacon and eggs.
How rarely it happens! But when it does — then what a moment, what a morning, what a delight.
Butter and flour a inch Bundt pan. Cream together the butter and 2 cups of sugar.
A Classic Sour Cream Coffee Cake has a cinnamon sugar streusel I'm good with not being a human snack bar for the mosquitos that have This coffee cake recipe is one that I found in an old church cookbook years ago. I've professed my love for bundt cakes before, but all it takes is getting a new fancy This Sour Cream Coffee Cake recipe is slightly adapted from one in a new I discovered the Zingerman's Bakehouse cookbook from a fun.
Add the egs, blending well, then the sour cream and vanilla. Sift together the flour, baking powder, and salt.
Fold the dry ingredients into the creamed mixture and beat until just blended. Do not over beat.
Scrape half of the batter into the prepared pan. Sprinkle with half of the pecan and sugar mixture. Spread the remaining batter and top with the rest of the pecan mixture. Set the pan on the center rack of the oven and bake until a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest 20 to 30 minutes.
Invert on a serving plate. Add chilled butter pieces.
Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use up to 24 hours. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add baking powder mixture to softened butter mixture alternately with sour cream in 3 additions, beginning and ending with baking powder mixture, beating on low speed until just combined after each addition. Lightly grease a inch tube pan with shortening; dust with flour.
Spoon half of the sour cream batter into prepared pan; top with half of the pecan mixture. Repeat layers once using remaining sour cream batter and pecan mixture. Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes, tenting with foil after 35 minutes if needed to prevent excessive browning.
Cool cake in pan on a wire rack 15 minutes; invert cake onto wire rack, and let cool completely, about 2 hours. Home Recipes Cinnamon Coffee Cake. Cinnamon Coffee Cake.