Cinnamon Coffee Cake 1 cup butter, softened 2¾ cups sugar, divided 4 eggs 2 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking soda 1 tsp salt 2 cups (16 oz.) sour cream 2 tbsp ground cinnamon ½ cup chopped pecans In a large bowl, cream butter and 2 cups sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon a third of the batter into a greased 10-inch tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice. Bake at 350º for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. YIELD: 16-20 servings.
Posted on: Thu, 13 Jun 2013 23:20:47 +0000
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