Sour Cream Coffee Cake

By Kelly Bogard

Whether it’s cold or warm, we all love a good meal. One that’s tasty and light, but always filling.

It’s even better when preparations are quick and easy. Sweet aromas fill the air. And clean up is almost non-existent.

This week’s recipe is a little of all three and perfect for this weekend.

For Sour Cream Coffee Cake, you will need…
1 c. margarine
2 c. sugar
2 eggs
1 c sour cream
1 tbsp. vanilla
2 c. flour
1 tsp. baking powder
3 tbsp. brown sugar
½ tsp. cinnamon
½ c. pecans, chopped

I fell in love with this recipe last year when we had it at a family get-together. It’s versatile. It’s great for breakfast or dessert.

First, preheat your oven to 325 degrees. Cream together the margarine and granulated sugar. The original recipe calls for oleo, which is the same as margarine. Butter just won’t work the same for this one.

Continue mixing and add in the eggs. Then the sour cream and finally the vanilla.

Once everything is well combined, sift in the flour and baking powder to the wet ingredients. Mix well and set aside.

In a separate bowl, mix together the brown sugar, cinnamon and pecans. This is going to be your topping.

In a greased and floured bundt pan, layer one-half of the topping evenly in the bottom. Then, add half the cake batter.

Repeat this process again so there is a layer of the topping on the top and in the middle of the cake. Bake for 65 minutes and allow to cool before inverting onto a cake plate.

This is a perfect example of a lasting recipe. Sometimes the classics are the best. Grab yourself a cup of joe and a slice of this amazing cake. From all of us at Texas Table Top, enjoy!

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