coffee cake sour cream pound cake

How To Make coffee cake sour cream pound cake

• 1

  Prepare Pecan Streussel: Combine first 4 ingredients in a bowl until mixture resembles small peas. Stir in 3/4 cup pecans. Set aside.
• 2

  Prepare Pound Cake Batter: Preheat oven to 350 degrees. Bake 1 cup finely chopped pecans in a single layer pan 5 to 7 minutes until lightly toasted and fragrant. Cool 20 minutes. Reduce oven temp to 325 degrees.
• 3

  Beat butter at medium speed with heavy-duty stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until just blended after each addition.
• 4

  Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla.
• 5

  Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon in remaining batter over pecan mixture. Sprinkle with Pecan Streussel.
• 6

  Bake at 325 degrees for 1 hour 20 minutes to 1 hour 30 minutes or until a long wodden pick inserted in center comes out clean. Cool in pan on wire rack 10 - 15 minutes. Remove from pan to wire rack, and cook completely (about 1 hour).
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card