Grandma's
Cinnamon
Sour Cream Coffee Cake
From the
ABC7Chicago.com website
INGREDIENTS
| Brown sugar | 1/3 cup | |
| White sugar | 1/4 cup | |
| Cinnamon | 1 tsp | |
| Pecans (chopped) | 1 cup | |
| Butter | 1 stick | |
| Sugar | 1 cup | |
| Eggs | 2 | |
| Sour cream | 1 cup | |
| Vanilla | 1 tsp | |
| Flour | 2 cups | |
| Salt | 1/2 tsp | |
| Baking Soda | 1 tsp | |
| Baking Powder | 1 tsp |
METHOD
Mix together brown sugar, white sugar, cinnamon and pecans. Set aside.
Cream together the butter and sugar.
Add the eggs, sours cream and vanilla.
In a separate bowl combine the dry ingredients.
Add the dry ingredients to the wet, and stir just until blended.
Spoon half the batter into a greased and floured bundt pan. Spoon half of the pecan cinnamon topping on top of the batter.
Put remaining batter on top and sprinkle with the remaining topping.
Bake at 325 degrees for 40 minutes.
Cool for 5 minutes and remove from pan.
Cover after cooling 10 more minutes to keep exceptionally moist.