Sour Cream Bundt Coffee Cake
a.. Prep: 40 min. Bake: 45 min. + cooling
b.. Yield: 16 Servings
40 45 85
a.. 2/3 cup chopped pecans
b.. 2 tablespoons brown sugar
c.. 1-1/2 teaspoons ground cinnamon
d.. BATTER:
e.. 1 cup butter, softened
f.. 2 cups sugar
g.. 2 eggs
h.. 1/2 teaspoon vanilla extract
i.. 2 cups all-purpose flour
j.. 1 teaspoon baking powder
k.. 1/4 teaspoon baking soda
l.. 1/4 teaspoon salt
m.. 1 cup (8 ounces) sour cream
n.. Confectioners' sugar
a.. In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one
at a time, beating well after each addition. Beat in vanilla. Combine the
flour, baking powder, baking soda and salt; add to creamed mixture alternately
with sour cream, beating well after each addition.
b.. 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.
c.. Bake at 350° for 45-50 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan to a wire
rack to cool completely. Sprinkle with confectioners' sugar. Yield: 16 servings.
Nutritional Facts 1 slice equals 333 calories, 18 g fat (9 g saturated fat), 66
mg cholesterol, 177 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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