I’m back with a yummy recipe I promised to post, the Tate’sBake Shop Sour Cream Coffee Cake. I’m sure you’re going to agree that this is a yummy coffee cake.
A few weeks back my friend Christa and I decided to try
a recipe from my new cookbook, TATES’S BAKE SHOP Cookbook. I have always loved to bake so I immediately fell in love with this cookbook. So many yummy recipes fills the pages. Pound cakes, cookies, pies , cobblers, muffins and scones. Each recipe built from scratch from the kitchen of Kathleen King, the Hampton’s most beloved baker.
Thanks again Kathleen for a wonderful cookbook! Now on to
Sour Cream Coffee Cake
1/2 cup sugar
2 cups pecan, chopped
1 tablespoon cinnamon
1 cup salted butter
1 1/2 cups sugar
2 cups sour cream
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
In a small bowl combine 1/2 cup sugar, pecans, and cinnamon. Set aside.
Cream the butter and 1/1/2 cups of sugar till they are light and fluffy.Add eggs mixing well. Add the sour cream and vanilla.
Sift the flour, baking powder, and salt into a small bowl.
Fold the dry ingredients into the butter mixture.
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
Pour half of the cake mixture into the prepared pan. Sprinkle the batter with half of the pecan mixture. Add the remaining cake batter and spread it evenly over the top of the pecan mixture. Sprinkle the remaining pecan mixture evenly over the top of the cake.Bake for 1 hour and 10 minutes or until a cake tester or toothpick in the
center comes out clean. Enjoy with a cup of coffee.
Recipe adapted from TATE’S BAKE SHOP COOKBOOK.