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Desserts
Sour Cream Coffee Cake, from The Junior League Cook Book
Sour Cream Coffee Cake

Peggy Roe always makes the Sour Cream Coffee Cake from The Junior League Cook Book for her family's Christmas celebration. (Photo: lawellphoto.com)

From The Junior League Cook Book

Ingredients

½ pound butter
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups sifted flour
¼-½ teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
4-5 tablespoons brown sugar
¾ cup chopped pecans

Directions

  1. Grease and flour large bundt pan. Using electric mixer, cream butter and sugar. Add eggs, one at a time. Mix sour cream and vanilla together. Sift flour, salt, and baking powder together. Add flour mixture to butter alternately with sour cream. Pour 1⁄3 to ½ of batter into prepared pan. Combine cinnamon, brown sugar, and nuts; sprinkle over cake batter. Spoon remaining batter into cake pan. Bake at 350 degrees for 60-65 minutes. Cake will rise, then fall slightly. Cool for at least 10 minutes before removing from pan. Sift powdered sugar over top of warm cake if desired.