Moist Sour Cream Coffee Cake

photo by:kraft

The sour cream in this cake batter helps make a tender moist cake, laced and topped with a sweet pecan, brown sugar and cinnamon streusel.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

24 servings

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What You Need

1-1/2

cups granulated sugar

3/4

cup butter or margarine, softened

tsp. vanilla

eggs

cups flour

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

cup BREAKSTONE'S or KNUDSEN Sour Cream

cup chopped PLANTERS Pecans

1/3

cup packed brown sugar

1-1/2

tsp. ground cinnamon

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

BEAT granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until well blended.

COMBINE nuts, brown sugar and cinnamon; spoon half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the cake batter. Repeat layers.

BAKE 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

To Double

This recipe can easily be doubled to make 2 cakes. Why not bake one to give to friends and keep one for your family? Just prepare as directed, doubling all ingredients and using 2 cake pans. Makes 48 servings.

How to Bake in13x9-Inch Pan

Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean. Do not remove cake from pan before serving.

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meg1235

posted:5/15/2007

It was easy and tasted so good. I made a few days ahead of time and put it in the freezer and got it out the night before I needed it. It was great in every way.

sunnydays9

posted:3/22/2007

Made this recipe last night and ate it this morning. It was sooo moist and the filling mixture was excellent. I used lowfat sour cream and it still tasted superb. My mom loved it and wants me to make it for her to bring into work on moday. Fantastic recipe. Very big hit. Highly recomended although you might want to double the nut mixture because it is really good.

4745

posted:10/9/2006

The taste of this cake is wonderful. The filling of pecans, brown sugar and cinnamon is wonderful with coffee.

juancitoh

posted:9/24/2006

I baked this cake for my mom, and she leved it , she ate it with coffe and after lunch and after dinner until it was all gone.

Jen506

posted:9/17/2006

Every time I've made this cake, I'm asked for the recipe by multiple people. My husband LOVES it.

victoria330

posted:9/13/2006

The only good thing about this cake was the pecans mixture. The cake had a flat taste. I have made other recipes from Kraft but this I just don't care for. Sorry but just not worth it.

mickaelamoser