Thelma’s Classic Sour Cream Coffee Cake |
A moist, delicious, and easy cake, with all the classic flavours. Still
as perfect today over a hot mug of specialty coffee as it was 50 years
ago with a cup of tea or with a game of bridge.
Ingredients
- 1 ½ cups Toasted pecans, finely chopped 375 mL
- ¼ cup Each packed brown sugar and granulated sugar 50 mL
- 1 tsp Cinnamon 5 mL
Cake Batter:
- 1 ½ cups Sour Cream 375 mL
- 1 tsp Baking soda 5 mL
- 1 cup unsalted butter, softened 250 mL
- 1 ½ cups Granulated sugar 375 mL
- 3 Eggs
- 1 tsp Vanilla 5 mL
- 3 cups All purpose flour 750 mL
- 2 tsp Baking powder 10 mL
- 1 tsp Salt 5 mL
Directions
Preheat oven to 350F (180oC). Grease 10-inch (4L) angel food pan. In small bowl, combine pecans, brown and granulated sugars and cinnamon; set aside.
For cake: In 2-cup (500 mL) wet measure, combine sour cream and baking soda; set aside. Using electric beaters, beat butter for 1 minute. Gradually add sugar, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
In separate small bowl, combine flour, baking powder and salt. Using wooden spoon, stir flour mixture and sour cream alternately into egg mixture, making three additions of flour and two of sour cream. Spoon onethird of batter into bottom of prepared pan. Sprinkle with one third of pecan mixture. Top with another third of cake batter, smoothing batter carefully over pecan mixture. Sprinkle with another third of pecan mixture.
Top with remaining cake batter, again spreading carefully. Top with remaining pecan mixture.
Bake in centre of preheated oven for 60 to 70 minutes or until cake tester inserted in centre comes out clean. Let cool in pan for 30 minutes. Remove from pan to cool completely. Makes 16 servings.
Variation: To filling, add ¼ cup (50 mL) finely chopped semisweet chocolate and ¼ cup (50 mL) dried cranberries.
Courtesy Gay Lea Foods
