Ingrédients pour Amj's Sour Cream Coffee Cake
- Not used in recipe
- 1 ¾ cups granulated sugar; ½ cup packed brown sugar
- 4 large eggs
- 1 cup sour cream
- 3 ½ cups all-purpose flour (3 cups for batter, ½ cup for topping)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Not used in recipe
- Not used in recipe (pecans are optional for topping)
- 1 cup (2 sticks) softened butter
- ½ cup chopped pecans (optional)
- Powdered sugar (for dusting)
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Comment préparer Amj's Sour Cream Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Prepare the topping: In a small bowl, combine ½ cup packed brown sugar, ½ cup chopped pecans (optional), and ½ cup all-purpose flour.
- Pour half of the batter into the prepared pan. Sprinkle half of the topping mixture evenly over the batter.
- Pour the remaining batter over the topping, and sprinkle with the remaining topping mixture.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
68g
Fat
23g
Carbs
11g
