Recipe : Sour Cream Coffe Cake
This delicious coffee cake has two layers of praline streusel filling that's absolutely mouthwatering. It's great for holiday breakfasts.
Cook Time : 75 minutes
Servings : 16
Ingredients :
CAKE:
1 cup unsalted butter softened 1 tsp. baking soda
2 cups sugar
2 massive eggs
8 ounces. sour cream (1 cup)
half tsp. vanilla extract
2 cups cake flour
1 tsp. baking soda
PRALINE STREUSEL:
1 half of cups chopped pecans
1 tbsp. cinnamon
1/2 to three/four cup brown sugar
GLAZE:
1 cup powdered sugar
1 tsp. vanilla extract
1 tbsp. water or greater if wanted
1-2 tbsp. finely diced pecans
fresh raspberries for garnish, if preferred
How To Make :
CAKE:
Cream butter, sugar and eggs.
Fold in bitter cream and vanilla.
upload flour and soda.
unfold approximately a third of the batter into greased and floured tube or Bundt pan.
try to get it as near the tube in the center and to the rims as feasible.
Sprinkle ½ of streusel over top being cautious no longer to put streusel next to edges to prevent sticking.
spread any other 0.33 of batter over streusel.
Sprinkle final streusel cautiously over batter, and then unfold closing batter over top.
Bake at 350° for fifty five-60 minutes or until knife inserted in center comes out clean.
(Mine took 75 minutes to bake).
Cool absolutely.
Glaze with icing if desired.
PRALINE STREUSEL:
blend collectively and unfold cautiously over batter.
GLAZE:
combine powdered sugar, vanilla and water and drizzle over pinnacle of cooled cake.
Sprinkle pecans over pinnacle.
Garnish with raspberries, if desired.
Recipe Source : Sour Cream Coffe Cake
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