My husband and I recently had breakfast with a Sunday School class and I brought some coffee cake to go along with all the goodies they made, too. I’ve had many requests for this recipe since then, so I’m trying to make the masses happy!! This is relatively easy and super decadent. Enjoy!!
Sour Cream Pecan Coffee Cake
Batter: 2 1/4C sugar, 3 sticks butter softened, 3 eggs, 1 1/2 tsp. vanilla, 3C flour, 3/4tsp. baking soda, 1 1/2tsp. baking powder, 1 1/2C sour cream
Filling: 2 1/4tsp. cinnamon, 1/2C brown sugar, packed, 1 1/2C pecans, finely chopped
Caramel topping: 1 stick butter, 6 tbsp. milk, 3/4C brown sugar, packed, 1C pecans finely chopped
For batter: Cream sugar and butter in large bowl. Add eggs and vanilla. Combine flour, powder and soda in separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
For fillling and assembly: Combine cinnamon, brown sugar and pecans in small bowl. Grease and flour 9 x 13 pan. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35-45 minutes or until cake tester comes out clean.
For topping: Melt butter in medium saucepan over med. heat. Add milk, brown sugar and pecans and stir 3-4 minutes until combined.
When cake is done, remove from oven and pour caramel mixture over top, spreading evenly. Let cool completely.
