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August 28, 2017

Vanilla Sour Cream Coffee Cake

By: Donna Culpepper


  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • pinch of salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 1/4 cups sour cream
  • 3/4 cup packed brown sugar
  • 3/4 cup chopped pecans
  • 2 tsp ground cinnamon
  • powdered sugar


  1. Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan.
  2. Combine flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar until fluffy. Add eggs one at a time. Blend in vanilla and sour cream until smooth.
  4. Add dry ingredients a bit at a time, beating until light colored and fluffy.
  5. Combine brown sugar, nuts and cinnamon in a small bowl. Place about half of the batter into the prepared pan.
  6. Sprinkle with ½ of the nut mixture. Repeat.
  7. Bake for 60 minutes or so, until a toothpick comes out clean. Let stand for 15 minutes before removing from pan.
  8. Cool, slice and serve with jam and butter.


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