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!
(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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