sour cream bundt coffee cake
(3 ratings)
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This recipe was a community stand-by years ago and even won a cake contest. It seems like a lot of ingredients but it is delicious! Also, it freezes well--if you can keep some slices wrapped in freezer paper available. They go too fast at my house!
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(3 ratings)
yield
10 serving(s)
prep time
20 Min
cook time
50 Min
Ingredients For sour cream bundt coffee cake
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2 stickbutter or margarine
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2 csugar
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2 ccake flour
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1 csour cream
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1 tspbaking powder
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1/2 tspsalt
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2eggs
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1 tspvanilla
How To Make sour cream bundt coffee cake
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1Cream butter & sugar til fluffy; add eggs until creamy.
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2Sift together flour, baking powder and salt. Add flour mixture to butter mixture, alternating with sour cream. Add vanilla.
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3Make topping next: 2 tablespoons sugar, 2 tablespoon brown sugar; 2 teaspoons cinnamon; 1/2 cup chopped pecans.
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4In a greased, floured bundt pan, begin with the cake mix mixture, then alternate with some of the topping, ending with the cake mix as the last layer.
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5Bake at 325 degrees for 50 minutes until a toothpick comes out clean. Cool 5 minutes. Remove from pan; dust with confectioners and freeze. When I thaw it out, I often dust again with confectioners.
- 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!
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