cinnamon swirl sour cream coffee cake

How To Make cinnamon swirl sour cream coffee cake

• 
  Step 1
  Read entire recipe, then prep ingredients and gather all ingredients and utensils needed.
• 
  Step 2
  Grease well and flour (or use a baker's cooking spray) a 12-cup bundt pan or 10-inch tube pan.
• 
  Step 3
  For the batter: In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
• 
  Step 4
  Add eggs, one at a time, beating well after each addition.
• Step 5
  Add 1 teaspoon vanilla and blend well.
• Step 6
  In large bowl, sift together flour, baking powder, salt and baking soda.
• Step 7
  Place oven rack in middle position and preheat oven to 350 degrees F.
• Step 8
  Add 1/3 of the flour mixture to the creamed mixture and mix well.
• 
  Step 9
  Add half of the sour cream and 1/2 of the milk and mix well.
• Step 10
  Add 1/2 of the remaining flour mixture and mix well (scrape down as needed.)
• 
  Step 11
  Add remaining sour cream and milk and mix well.
• Step 12
  Add remaining flour and mix well.
• Step 13
  Pour 1/2 the batter into prepared pan.
• Step 14
  In a small bowl, mix together well, brown sugar, cinnamon and pecans.
• Step 15
  Sprinkle pecan mixture evenly over batter in pan.
• Step 16
  Spoon remaining batter into pan, smooth evenly.
• 
  Step 17
  Insert a dinner knife (or small off-set spatula) into batter and draw through in an "S" motion, around the pan, to create a swirl of the cinnamon filling through the cake.
• Step 18
  Bake at 350 degrees F for 50 to 55 minutes, rotating once after 30 minutes. Cake is ready to remove from oven when a wooden toothpick inserted 1 inch from edge comes out clean.
• 
  Step 19
  Remove from oven and allow to cool in pan for 10 minutes.
• 
  Step 20
  Remove from pan, place on wire cooling rack and allow to cool completely.
• Step 21
  Place cooled cake on cake stand or plate and prepare drizzle.
• Step 22
  In a small bowl, mix together until smooth, 1 cup powdered sugar, 4 teaspoons milk and 1/4 teaspoon vanilla.
• 
  Step 23
  Slowly spoon over cake and allow to drip down the side.
• 
  Step 24
  Store loosely covered (with a cake dome or in a covered cake carrier, etc...)
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