Wednesday, January 28, 2009

Sour Cream Coffee Cake


Brown Sugar/Pecan Filling

1/3 cup firmly packed brown sugar
2 tsp cinnamon
2 tsp flour
1 cup chopped pecans

For the Cake:

Cooking Spray
3 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
3 large eggs
1 3/4 cups sour cream
Confectioner's sugar


Prepare the filling; In a small bowl, combine brown sugar, cinnamon, flour and pecans, set aside.

Preheat oven to 350 degrees. Spray a 10 inch nonstick bundt panwith cooking spray.

In a medium bowl sift together flour, baking powder, baking soda, salt.
In a mixing bowl cream butter and sugar until light and fluffy, add eggs beating well. Add the flour mixture alternating with sour cream ending with flour mixture. Beat until well combined. Spoon half batter into pan. Sprinkle with filling. Pour rest of batter on top. Bake until golden brown and toothpick inserted in centre comes out clean about 50 to 60 minutes. Cool in pan about 10 minutes then take out and place onto rack to cool. Dust with confectioner's sugar.

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