Sour Cream Coffee Cake
Perfect for any break-time office gathering, this deliciously simple coffee cake has a sweet family history; every Christmas morning a young Melanie Parish would gather with her grandparents, Sutter and Bubba, and her parents, brother, aunt, uncle and cousins for their traditional holiday egg dish and this coffee cake. Melanie’s family always made one cake with nuts and one without; the pecans for the nut-lover’s cake came from Bubba’s tree. According to family lore, the cake only tasted good when it was made at Christmas-time, but it’s definitely the best coffee cake recipe we know and we dare you to make it anyway!
2 cups sugar
1 cup sour cream
1 cup butter
¼ tsp salt
2 cups flour
1 tsp baking powder
2 eggs
1 tsp vanilla
Topping:
1 tsp cinnamon
1 cup chopped pecans
4 tbsp brown sugar
Mix cake ingredients. Pour half of batter into greased and floured bundt pan. Sprinkle with half of topping mixture. Pour in rest of cake batter and sprinkle with remaining topping mixture. Bake at 350 degrees for 45 to 50 minutes.
