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
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|