SOUR CREAM BUNDT COFFEE CAKE RECIPES

Steps:

• Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F. and grease a bundt pan, set aside.
• With a mixer, cream together butter, sugar and sour cream until fluffy.
• Mix in beaten eggs and vanilla until combined.
• Sift together flour, baking soda, baking powder and salt, and add to wet mixture, beating well.
• Toss the ingredients for the Cinnamon Nut Streusel together and add 1/3 of the mixture to the prepared bundt pan. Top with 1/3 of the cake batter, and continue to alternate batter and streusel mixture, ending with batter.
• Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool in cake pan for a few minutes before inverting onto a plate to cool the rest of the way.
• Enjoy as is, or glaze with sour cream glaze, by mixing the glaze ingredients together until they are the desired thickness, and spooning over the cooled cake.