Homemade from scratch Sour Cream Coffeecake, a dense and rich, great tasting cake that is at its peak flavor when served the next day, once the sugars and flavors have settled a bit. Make it ahead whenever you can!
Sour Cream Coffeecake
Many of us are familiar with the classic Duncan Hines sour cream 'Sock it to Me' bundt cake, or at least with some family-adapted version of it. It's an enhanced cake mix cake, made with a swirl of brown sugar, cinnamon and nuts in the center, a recipe that's held its own for years and is still well-loved.
I have nothing against cake mixes at all, although, depending on the brand, I often find them overly sweet to my taste buds, but like most everybody else, I certainly use them from time to time. In fact, some of my favorite cakes start with one!
This is my homemade-from-scratch version of that sour cream cake. Great taste, dense and rich, this cake is best served the next day when the sugars and flavor have settled a bit, so make it ahead if you can.
Here's how to make it.
Preheat oven to 350 degrees F. Butter a 10 inch tube or bundt pan and set aside. In a small bowl, mix together the brown sugar, cinnamon and pecans; set aside. In a separate bowl, whisk together the flour, baking powder and salt; set aside.
Cream the butter. Add the sugar and beat until fluffy.
Add the eggs one at a time, beating until fully incorporated. Fold in, by hand, the sour cream and vanilla extract.
Add the flour mixture, about 1/3 cup at a time, gently folding in until well blended. Batter will be thick.
Transfer half of the batter to the prepared tube pan and smooth out. Cover evenly with the brown sugar mixture
Top with the remaining batter, carefully smoothing out the top. Bake at 350 degrees F for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes back clean. Let cool completely in the pan before removing.
Glaze or sprinkle with powdered sugar if desired. I used a browned butter glaze.
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