Sour Cream Coffee Cake

Nancy Martin's recipe from Patterson High School's 1972 Home Economics class.

Cake

• Butter - 3/4 cups (softened)

• Sugar - 1 1/2 cups 

• Vanilla extract - 1 1/2 teaspoons

• Baking soda - 1 1/2 teaspoons

• Flour - 3 cups

• Baking Powder - 1 1/2 teaspoons

• Salt - 1/4 teaspoons

• Sour cream - 1 1/2 cups

Filling

• Brown Sugar - 1/2 cups

• Cinnamon - 1 1/2 teaspoons

• Pecans - 1/2 cups (finely chopped)

1. Preheat oven to 350 degrees.

2. Grease a tube pan

3. Combine butter, sugar, eggs, and vanilla in a large mixing bowl. Beat on medium speed for 2 minutes

4. In a separate bowl mix in the flour, baking powder, baking soda, and salt.

5. In the large mixing bowl with wet ingredients, mix in a small portion of the dry ingredients and then a small portion of the sour cream. Mix well and repeat until all ingredients are used. 

6. Mix the filling Brown sugar, cinnamon, and pecans in another bowl for the filling

7. Spread a 1/3rd of the batter (about 2 cups) in the pan and then sprinkle with a 1/3rd of the filling. Repeat 2 times.

8. Bake at 350 for ~60 minutes or until a toothpick comes out clean.

9. Cool Slightly and remove to cooling rack. 

No additional notes