Sourdough sour cream pecan coffee cake

1 servings

Ingredients

Quantity Ingredient
½ cup Butter
1 cup Granulated sugar
½ cup Sourdough starter
2 eaches Eggs
1 teaspoon Vanilla
½ cup Pecans, chopped
½ cup Brown sugar, lightly packed
¼ cup Granulated sugar
2 cups All purpose flour
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
1 cup Sour cream
1 teaspoon Cinnamon
2 tablespoons Butter

Directions

FROM: LESLIE GRATTON

FILLING AND TOPPING

Filling and Topping: In a small bowl, combine pecans, brown and white sugars, and cinnamon. With 2 knives, cut in butter. Set aside.

Cake: In a large mixing bowl, cream together butter, and granulated sugar. Stir in starter, eggs, and vanilla, beat until smooth. In a separate bowl, sift together flour, soda, baking powder, and salt.

Stir into creamed mixture in 3 parts, alternating with sour cream and beating well after each addition. Spoon half the batter into a buttered 9 inch Bundt or tube pan. sprinkle with half the pecan mixture. Cover with remaining batter and top with remaining pecan mixture. Bake in 350F oven for 40 - 45 minutes or until tester inserted in centre of cake comes out clean and cake pulls away from side of pan.. Remove from pan and let cool on wire rack. When cool, sift icing sugar on top. This cake will stay moist for nearly a week.

From Canadian Living - Everyday Cookbook 1985 Submitted By PAT STOCKETT On 09-17-95

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