Classic Sour Cream Coffee Cake

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This classic cake is one of our most popular breakfast breads. It keeps well (up to 2 or 3 days) and is delicious warm or at room temperature. The Brown Sugar–Pecan Filling can be made ahead; the cake freezes beautifully and is wonderful for brunch or tea.

 Makes one 10-inch bundt cake

For the filling

⅓ cup firmly packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoons all-purpose flour
1 cup coarsely chopped pecans

For the cake

3½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, softened
1 cup sugar
3 large eggs
1 ¾ cups sour cream

For the filling

Combine the brown sugar, cinnamon, flour, and pecans in a bowl and stir until well mixed. Set aside or refrigerate in an airtight container until ready to use.

For the cake

1. Preheat the oven to 350 degrees.

2. Grease and lightly flour a 10-inch bundt pan and set aside.

3. Sift together the flour, baking powder, baking soda, and salt in a large bowl and set aside.

4. Cream together the butter and sugar in a separate bowl with an electric mixer until light and fluffy, starting on low speed, then increasing to medium.

5. Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl after each addition.

6. Add the flour mixture, alternating with the sour cream, to the egg mixture, beating slowly, beginning and ending with the flour mixture. Scrape the sides of the bowl several times. Beat just until all the ingredients are well contained. Do no overmix.

7. Spoon half the batter into the prepared pan. Sprinkle evenly with the Brown Sugar-Pecan Filling. Spoon the remaining batter on top of the filling.

8. Bake 50 minutes to 1 hour, until golden brown and a toothpick inserted in the center of the cake comes out clean.

9. Remove from the oven and cool in the pan for 10 to 15 minutes. Turn the cake out onto a baking rack to cool completely.