Sour Cream Breakfast Coffee Cake

Brown Sugar Pecan Coffee Cake

Unsure where this recipe actually originated, but it is my family’s favorite coffee cake, hands-down. Truth be told, if I baked it every single week, I’m pretty sure they would still devour it!

1 cup granulated sugar
1 cup unsalted butter
3 eggs, beaten
1 tsp. vanilla extract
2 1/4 cups all purpose flour
1 tsp, baking soda
3 tsp. baking powder
1 cup sour cream

1 cup dark brown sugar
2 tsp. cinnamon
1/2 cups chopped pecans, toasted

1 Tbs. butter, melted
1 cup confectioner’s sugar
Pinch of salt

Preheat oven to 350 degrees F. Using an electric mixer, cream sugar and butter until light and fluffy; beat in eggs and vanilla. In a small bowl, combine flour, baking soda, baking powder. Using a silicone spatula, gently fold flour mixture into butter mixture along with sour cream, stirring just until combined.

Make topping by combining brown sugar, cinnamon and pecans in a small bowl. Spread half of batter into a well-greased tube pan; sprinkle half of prepared topping over batter. Spread remaining batter into tube pan and top with remaining topping.

Bake, uncovered, for 25-30 minutes or until tester inserted into center of cake comes out clean. While cake is baking, prepare glaze by combining butter with confectioner’s sugar and salt in a small bowl; add enough milk to make mixture a nice consistency for drizzling.

When cake is done, remove from oven and let sit for 10 minutes; use a knife to loosen cake around edges, then invert onto a large plate or cake platter. Place a second plate or platter over bottom of cake, then flip over so cake is top-side up. Drizzle warm coffee cake with glaze.

Now You’re Cookin’,
Chef Alli

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