Ingredients1 h 15 m servings 187 cals
- Preheat oven to 350 degrees F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
- Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.
- Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.
Per Serving: 187 calories; 9.5 g fat; 24.3 g carbohydrates; 2.1 g protein; 31 mg cholesterol; 94 mg sodium. Full nutrition
ReviewsRead all reviews 7
Delicious! A really moist tastey cake. Careful not to bake too long as outside gets a bit of a crust.
I had some sour cream that need to be used up and came across this recipe. Very moist and easy my husband loved it no icing needed. The only reason its not getting 5 star is because he didn't sn...
Being from the south I adore pound cake. My husband, also from the south, could care less about it. This recipe does both. Satisfies my pound cake craving and he loved it. My kids and their...
My sisters and I have been looking for a coffee cake recipe that tastes like our grandmother's recipe for YEARS! This tastes almost exactly like it! I was soo excited when I found this! Thank...
This is the same recipe as Moist Sour Cream Coffee Cake by Breakstone & Knudsen Family of Products (Also on this SITE). Check out my review there for more details. But in short, this is deliciou...
Yummy - easy coffee cake to make and I already had all the ingredients in my pantry. I might add a bit more brown sugar, cinnamon and pecans next time. My family loved it.