Pecan Sour Cream Coffee Cake

​I love to make new and unique recipes but there is something very comforting about making the old and familiar recipes that I've made for years.   

Last week, I made a recipe and a half of this coffee cake batter. I made a traditional bundt coffee cake and a dozen mini bundt cakes for Easter morning. 

Pecan Sour Cream Coffee Cake
Streusel                                       
1/2 cup pecans, ground fine       
3 Tablespoons brown sugar   
1 Tablespoon flour                         
1 teaspoon cinnamon         

Cake                                                  
1 cup butter, softened 
6 eggs
1 3/4 cups sour cream 
1 1/2 teaspoons vanilla
1/4 cup maple syrup
3 cups flour                            
1/2 cup pecans, ground fine             
1 ¼ cups sugar                
1 ½ Tablespoons baking powder           
1 ¼ teaspoons baking soda                                                   
1 teaspoon salt

Glaze
1 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon cinnamon

Pulse pecans in food processor.

​ Combine streusel ingredients.

​Whisk together eggs, sour cream, syrup and vanilla.

​Combine, flour, pecans, sugar, baking powder, baking soda and salt.

​Add butter and half of the egg mixture.  Beat on low until combined.  Add remaining egg mixture and beat on medium for 2 minutes.

​Pour ½ of batter into a greased bundt pan.  Sprinkle with streusel.

Spoon remaining batter on top.

Bake 1 hour at 350.

​Invert and cool completely before removing from pan.

​Combine glaze ingredients and drizzle over cooled cake.  

​I also made some of my coffee cake into mini bundt cakes.​  We ate these in the car on the way to Stone Mountain park on Easter Sunday. 

If you have a great recipe that you consider to be an "oldy but goody" - send it to me.  You just never know when it might show up on the blog. 

Ciao!

Click here for a printable version of this recipe