Baking it in a bundt pan transforms a simple sour cream coffee cake into something elegant, and you can't beat the surprise inside—a ribbon of brown sugar-cinnamon streusel with pecans.
Ingredients
2/3 cup chopped pecans
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
BATTER:
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Confectioners' sugar
Instructions
1Preheat 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, 5-7 minutes. Add eggs, 1 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.
2Pour 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.
3Bake 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.
