Part 1of making sour cream coffee cake.
Preheat oven to 350 degrees Fahrenheit.
Gather all ingredients.
Put 1/2 cup (1 stick) of butter in one of the mixing bowls, and place it in the microwave on medium heat until softened. This usually takes 30 seconds.
And 3/4 cups of sugar into the bowl.
Next add 1 teaspoon of vanilla in the bowl.
Crack two eggs into a custard cup and check to see if there is any shell in there. After making sure there is no shells, pour eggs into the bowl.
Once done with step 5, add 2 cups of sifted flour into the bowl.
Add 1 teaspoon of baking powder into the bowl.
Add 1 teaspoon of baking soda into the bowl.
Finally add 1/2 pint of sour cream into the bowl.
End of part one.
Part two: the filling.
In the second bowl mix with a fork; 6 tablespoons of butter, 1 cup of brown sugar, and 2 teaspoons of cinnamon.
Add chopped pecans into the second bowl, then mix.
Spray the bundt pan with cooking spray.
Pour 1/2 of the cake mix (first bowl) into the pan.
Pour half of the pecan mix (second bowl) on top of the cake mix.
Pour the rest of the cake mix on top of the pecan mix.
Pour the rest of the pecan mix on top of the cake mix.
Place in the oven for 35 to 45 minutes.
Clean up while cake bakes.
Cut evenly, and enjoy! (:
- 1/2c Softened butter
- 3/4c Sugar
- 1.0tsp Vanilla
- 2.0 Eggs
- 2.0c Sifted flour
- 1.0tsp Baking powder
- 1.0tsp Baking soda
- 1/2pt Sour cream
- 6.0Tbsp Softened Butter
- 1.0c Brown sugar
- 2.0tsp Cinnamon
- 1.0c Chopped pecans
- 1.0 Electric hand mixer
- 1.0 Oven
- 2.0 Mixing bowls
- 1.0 Bundt pan
- 1.0 Custard cup
- 1.0 Cutting board
- 1.0 Fork
- 1.0 Chopping knife