Sour Cream Coffee Cake

Sour Cream Coffee Cake

from an ad in a Current Catalog (a very long time ago)

CAKE:

1/4 C butter

1 C sugar

2 eggs

1 C sour cream
1 tsp vanilla

2 C sifted flour
1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

FILLING:

1/4 C brown sugar

1/2 tsp ground cinnamon

1/2 tsp cocoa

3/4 C chopped pecans

Cream butter and sugar. Add eggs and beat well. Fold in sour cream and vanilla. Sift dry ingredients and fold into creamed mixture. Set aside. Mix filling. Spoon half the batter into greased bundt pan. Top with half of the filling. Add the remaining batter and top with the remaining filling. Bake at 350 degrees for 40-45 minutes. Cool 10-15 minutes before removing from the pan. Cool completely, then drizzle with glaze or dust with powdered sugar as desired.

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Notes: I omitted the pecans. Too many people in my family don't love pecans. I also did not frost it in any way... left it naked... so to speak! Sydney made this almost entirely by herself. It was easy and quick to put together.

Verdict: This was a very moist and yummy cake. Just enough sugary crunch, from the filling, to make it pretty close to a perfect coffee cake!

It is finding little gems like this that make me so glad for this fun little project that we are doing!! Sydney was incredibly proud of her efforts and the recipe is definitely a keeper!!!