So there I was………pondering another bundt cake. And you know how I don’t like a lot of icing and such? Well heh heh heh, This was the most moist and delicate yummy coffee cake I think I have EVER made. Thank you Lisa Dupar!!! Just delicious. I ate too much. What more can I say???? This will now be my “go to” cake. You can find it in “Fried Chicken and Champagne” by Lisa Dupar. I love this cook book.
Here’s all you do:
Pecan Sour Cream Coffee Cake by Lisa Dupar
2 3/4 cups of sugar
16 Tablespoons unsalted butter
2 cups sour cream
1 tablespoon vanilla extract
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 cups chopped pecans (I was out and sub’d walnuts)
1 Tablespoon cinnamon
Powdered sugar for dusting
Preheat oven to 350˚. In the bowl of a standing kitchen mixer with whip attachment, at medium speed, cream together the sugar and the butter. Slowly add the eggs one at a time, scraping the bottom of the bowl. Add the sour cream and vanilla. In a separate bowl, sift together the flour, baking powder and salt. Add the dry mixture to the egg-sour cream mixture and mix until just combined. In a separate bowl, mix together the remaining 3/4 cup sugar, pecans and cinnamon.
Grease and flour a standard Bundt pan. Alternate pouring in the batter, the cinnamon nut mixture, and then te batter starting and ending with the batter. Bake one hour. (Mine 55 minutes) Turn out onto rack to cool.
When cake is completely cooled, dust with powdered sugar.
I kid you not……too good!! Too good.
Bon Appétit! ;-)