This moist coffee cake featuring sour cream gets a 5 star rating from bakers all over the country. Your guests will love the thick layers of cinnamon, brown sugar and pecans. Brew up a pot of fresh Jamaican Coffee and you have the perfect brunch or coffee break.
- 1 1/2 cups sugar
- 3/4 cup butter, softened
- 1 tsp. vanilla
- 2 eggs
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup sour cream
- 1 cup pecans, chopped
- 1/3 cup brown sugar, firmly packed
- 1 1/2 tsp. ground cinnamon
Preheat your oven to 350 degrees F.
Beat together white sugar, butter and vanilla until light and fluffy. Add eggs, betting after each addition.
Mix flour, baking powder and baking soda in a separate bowl. Alternate adding sour cream and flour mixtures to the cake batter, makning sure to blend well after each addition.
Mix pecans, brown sugar and cinnamon together. Place half of nut mixture in greased bundt pan. Add half of cake batter and repeat layers.
Bake coffee cake for 1 hour or until a toothpick comes out clean. Let cool for 10 minutes and remove from pan. Cool completely on a wire rack.