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Ingredients
| unsalted butter: 8 Tbl (softened) |
| granulated sugar: 1 cup |
| eggs: 2 |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| sour cream: 2 cups |
| all-purpose flour (unsifted): 1/4 cup |
| light brown sugar (packed): 1/3 cup |
| salted butter: 3 Tbl (chilled//cut into small pieces) |
| pecans (chopped): 1/2 cup |
| powdered sugar (unsifted): 1/2 cup |
| maple syrup: 2 Tbl |
| water: 1 tsp |
Richie's Sour Cream Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- CAKE.
- Cream butter and sugar with electric mixer until light and fluffy (4-5 minutes).
- Add eggs one at a time.
- Add vanilla.
- Meanwhile combine flour, soda and powder in small bowl.
- Gradually add flour to wet ingredients.
- Fold in sour cream.
- Make sure batter is well mixed and consistent.
- FILLING AND TOPPING.
- Mix all ingredients in small bowl working butter into the mixture to form a course mixture.
- ASSEMBLY.
- Pour half the cake batter into a greased tube, bundt or springform pan.
- Sprinkle 1/2 the topping/filling mixture over batter.
- Carefully pour and spread other half of batter over filling--spread to cover.
- Sprinkle rest of topping on cake pressing lightly to adhere.
- BAKE.
- Bake in a preheated 350F oven for 60 minutes or until cake tester comes out clean. Cool on rack.
- GLAZE.
- Combine all glaze ingredients and drizzle over cooled cake.
- Enjoy!