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Moist Sour Cream Coffee Cake

Prep Time:

15 min

Total Time:

1 hr 15 min

Makes:

24 servings

What You Need

1-1/2 cups granulated sugar

3/4 cup (1-1/2 sticks) butter or margarine, softened

1 tsp. vanilla

2 eggs

2 cups flour

1 tsp. CALUMET Baking Powder

1/2 tsp. baking soda

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 cup chopped PLANTERS Pecans

1/3 cup firmly packed brown sugar

1-1/2 tsp. ground cinnamon

Make It

PREHEAT oven to 350°F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.

MIX pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.

BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.

Kraft Kitchens Tips

To Double

This recipe can easily be doubled to make 2 cakes. Why not bake one to give to friends and keep one for your family? Just prepare as directed, doubling all ingredients and using 2 cake pans. Makes 48 servings.

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