Posts Tagged ‘pecan cake’
Easy Sour Cream Coffee Cake
PREPARE, BAKE AND EAT IN 1 HOUR!
I had such a huge craving for cake today. Some days it’s chocolate or apple pie, but today it was cake…with cinnamon. Since I had some left over sour cream from last night’s taco dinner I started looking for a good coffee cake recipe. I always found it kind of funny how coffee cake doesn’t have coffee in it, but I guess that’s a good thing because it means my boyfriend will try it (he doesn’t like coffee). I found a recipe called Amazing Pecan Coffee Cake from Allrecipes.com and it turned out great! The ingredients are simple and it took me less than an hour from start to finish…now that’s my kind of dessert, easy and quick! After baking for about 25 minutes my kitchen began to fill with a sweet vanilla aroma. I barely waited until it came out of the oven to try a piece! It was so soft, moist, sweet and delicious! I just love the light texture, so if you’re looking for a dense cake, this isn’t it. The cake has such a wonderful creamy vanilla flavor that you don’t even need the topping…although it’s crunchy and delicious too! For a prettier presentation you can even make double the topping and put half in the middle of the cake. I know you’re going to love this one!
AMAZING PECAN COFFEE CAKE
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened (I used margarine)
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.