Thursday, December 23, 2010

Christmas Coffee Cake

Every year I make my surrogate Mom Jane's
Pecan Sour Cream Coffee Cake.
One of my favorite Christmas customs!

She is out in California now,
 so although I can't be with her on Christmas morning,
I can get what seems like a big hug...
when I slice up a piece of this delicious confection,
warm from the oven.

Sour Cream Coffee Cake

2 cups plus 3 T sugar

2 cups flour
2 Sticks unsalted butter
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
1 tsp. Cinnamon
1 cup chopped pecans

Preheat oven to 350' 

Spray a bundt pan with PAM.

Coarsely chop pecans and mix with 1 tsp. Cinnamon and 3 Tablespoons Sugar.  Set aside.

Mix flour, salt and baking powder together and set aside.  

Cream butter and 2 cups sugar (in a kitchenaid) until fluffy.  Add eggs one at a time. Add sour cream and vanilla.  Add reserved dry ingredients.

Put one-third batter into bundt pan and sprinkle with two-thirds of the nut mixture.  Then add rest of batter and lastly add rest of nut mixture.

Bake at 350 for 55-60 minutes.

Make every year for Christmas morning. 
Serve with your fave hot beverage.

(New York Times 1964)

Do you have any special holiday recipes?

my fave new crochet jellyfish


eddieross said...

Omg you inspired me to unearth Dottie's bundt pan from the 50s. Going to make this recipe tonight for tomorrow morning! Wish you could be here for a warm hug, fresh from the oven!

Eddie + Jaithan

abby jenkins said...

Dottie!!! She is the best!

eddieross said...

it's in the oven now! i will send you a picture!

My Farmhouse Kitchen said...

hey... i am making it too...looks wonderful

abby...those little birds...they are darling...did you make them. they remind me of the things jen murphy makes of jen murphy can google her and go see....

stopping by to wish you and that darling Cheddar a MERRY CHRISTMAS, my friend

sending love,
kary and teddy

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