Sour Cream Bundt Coffee Cake

Total Time Prep: 40 min. Bake: 45 min. + cooling

Yield 16 servings

Baking it in a bundt pan transforms a simple sour cream coffee cake into something elegant, and you can't beat the surprise inside—a ribbon of brown sugar-cinnamon streusel with pecans.

Ingredients

2/3 cup chopped pecans
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
BATTER:
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Confectioners' sugar

Directions

Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts

1 piece: 333 calories, 18g fat (9g saturated fat), 66mg cholesterol, 177mg sodium, 40g carbohydrate (28g sugars, 1g fiber), 3g protein.

This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together—your guests will thank you. —Kathleen Larimer, Dayton, Ohio

Recipe Creator