Coffee Cake Pound Cake - Southern Living
By Joey Urey paljoey
I made this for the first time this week and have been getting RAVES! and requests for the recipe. Will be a family heirloom recipe.
Thank you Southern Living (Jan 2011)
P.S. I did not toast the pecans
Preheat oven to 350 degrees.
** Bake 1 cup of pecans in a single layer in a shallow pan 5 - 7 minutes or until lightly toasted and fragrant, stirring half-way through .
Remove and reduce oven temp to 325.
Cool pecans 20 minutes (these will be combined in step 5 with sugar and additional cinnamon)
Gradually add granulated sugar beating until light and fluffy.
Add eggs 1 at a time until just blended after each addition
Add to mixture alternately with sour cream beginning and ending with flour mixture.
Beat at low speed until just blended after each addition.
Stir in vanilla
Combine TOASTED pecans, brown sugar and cinnamon and sprinkle over batter.
Spoon remaining batter over pecan mixture and sprinkle with pecan streusel
Cool in pan on wire rack 10-15 minutes.
Remove from pan to wire rack and cool completely (at least an hour)
** I did not do this - I used part of the streusel