Nothing better with a chill in the air than waking up to coffee cake...this one is dense, moist and not-too-sweet. Perfect for a weekend morning with a cup of coffee and newspaper.
Doesn't it look pretty? The confession: the rest of the cake did not want to leave the bundt pan in a proper fashion. It was slightly mangled and disheveled but did not deter my family from consuming. The pecans are partially the key to not having the gooey sugar stick to the pan (I omitted due to family preference) and removing from bundt pan in timely manner.
SOUR CREAM COFFEE CAKE
1 cup butter (room temperature)
3 cups sugar
6 eggs
1/4 tsp salt
1/4 tsp baking soda
3 cups flour
1 cup sour cream
1 tsp vanilla
Topping / filling:
2 cups chopped pecans
8 T dark brown sugar
4 tsp cinnamon
Grease bundt or tube pan. Mix topping ingredients together.
Cream butter and sugar until fluffy. Add eggs one at a time, beating after each one. Add vanilla. Mix or sift together salt, soda, and flour. Alternating, add flour mixture and sour cream. Sprinkle small amount of topping ingredients on bottom of pan; add half of batter. Sprinkle more topping and add remaining batter. End with a sprinkling of topping.
Bake at 300 degrees for ~ 1 1/2 hours. Allow to cool slightly (10 minutes) and remove from pan.