Sour Cream Coffee Cake
- 3/4 cup all-purpose flour
- 3/4 cup firmly packed dark brown sugar
- 1/2 teaspoon salt
- 3/4 cup pecans, toasted
- [Let them cool before proceeding.]
- 6 tablespoons unsalted butter, cold, cut into 1-inch cubes
- 1/2 cup sugar
- 1 teaspoon dark unsweetened cocoa powder
- 1 teaspoon cinnamon
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
- 2 1/4 cups sugar
- 4 large eggs
- 16 ounces sour cream
- 1 1/2 teaspoons pure vanilla extract
- Produce
- Pecans, toasted (3/4 cup)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (1 1/2 teaspoons)
- Brown sugar, firmly packed dark (3/4 cup)
- Cinnamon (1 teaspoon)
- Cocoa powder, dark unsweetened (1 teaspoon)
- Flour (4 1/4 cup)
- Salt (1 teaspoon)
- Sugar (2 3/4 cup)
- Vanilla extract, pure (1 1/2 teaspoons)
- Dairy
- Butter, unsalted (22 tablespoons)
- Sour cream (16 ounces)
- Refrigerated
- Eggs, large (4)
- Other
- [Let them cool before proceeding.]
Preparation
Read recipe preparation on amateurgourmet.com
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Recipe Stats
Published May 10, 2011 (1 year ago).
39 people saved this recipe.
