Sour cream pecan coffeecake

May 4, 2011

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Serves 10

When my mother, Roberta Gibson, made this coffeecake for our frequent house guests, they never failed to ask for the recipe. I think she kept the ingredients on hand just in case someone unexpected showed up. It also served as our family’s traditional Christmas morning breakfast. Substitute plain yogurt for the sour cream, if you like, and adjust the amount of pecans and brown sugar to suit your taste.

Butter (for the pan)
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
3 tablespoons confectioners’ sugar

1. Set the oven at 350 degrees. Butter a 10-inch bundt pan.

2. In a bowl, whisk the flour, baking powder, and salt to blend them.

3. In another bowl, combine brown sugar, pecans, and cinnamon.

4. In an electric mixer, cream the butter and granulated sugar about 2 minutes or until very light and fluffy. Beat in the eggs, one at a time, until thoroughly blended. Beat in the sour cream and vanilla. With the mixer set on its lowest speed, blend in the flour mixture.

5. Spoon 1/3 of the batter into the pan and smooth the top. Sprinkle with 3/4 of the pecan mixture. Top with the remaining batter and smooth the top. Sprinkle with the remaining pecan mixture.

6. Bake the cake for 1 hour or until a skewer inserted into the center comes out with scant crumbs attached.

7. Set the cake on a wire rack to cool for 15 minutes. Use a small knife to gently loosen the cake at the sides of the pan. Invert a cake plate onto the pan. Turn both right side up and lift off the pan. Sift confectioners’ sugar on top.

Jill Gibson