Be sure to stop by Barbara’s blog she has some yummy things. I didn’t have a smaller angel food pan so I used a bunt pan which probably could have used a little less time in the oven since it was a dark pan, but lesson learned. It all worked out fine, but mine is no where near a pretty as hers!
Cinnamon Pecan Sour Cream Coffee Cake
(recipe by Barbara Hahn)
1/2 cup butter
1 cup sugar
2 eggs, unbeaten
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup chopped pecans
2 teaspoons cinnamon
1/4 cup sugar
In small bowl, mix all topping ingredients together. Set aside.
In a large mixing bowl, cream together butter and sugar.
Add eggs, one at a time; then the vanilla.
Add flour, baking powder, soda, and salt to creamed mixture; mix thoroughly.
Add sour cream last; mix well.
Spread half of batter in well greased tube pan.
Sprinkle half of topping over batter; then add the rest of the batter.
Top with remaining topping. Sprinkle lightly with water. Bake at 350 degrees for 40 minutes. (I got side tracked and forgot to add the rest of the topping so I baked it without and added it later, which worked with the type of pan I used.)
Cool in pan for 10 minutes. Remove from pan and invert onto serving dish. Sprinkle remaining topping over cake.
Since I need a little help to make the rest of the topping stick I mixed up a little icing to drizzle over the cake. I didn’t measure, but it’s powdered sugar and milk mixed until you get the right thickness you are looking for.