Classic Coffee Cake with Pecans and Cinnamon

Breakfast

 A moist, delicious, not to mention 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.

  • Total Preparation Time: 170 minutes

Makes 16 servings

Rating: 2 Stars

Ingredients

1 1/2 cups375 mLToasted Pecans, finely chopped
1/4 cup60 mLBrown Sugar, packed
1/4 cup60 mLGranulated Sugar
1 tsp5 mLCinnamon
1 1/2 cups375 mLGAY LEA - Regular Sour Cream
1 tsp5 mLBaking soda
1 cup250 mLGAY LEA - Unsalted Butter, softened
1 1/2 cups375 mLGranulated Sugar
3 3 Eggs
1 tsp5 mLVanilla
3 cups750 mLAll Purpose Flour
2 tsp10 mLBaking Powder
1 tsp5 mLSalt
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Instructions:

  1. Preheat oven to 350°F (180°C). Grease 10” (4 L) angel food pan.
  2. In bowl, combine pecans, brown and granulated sugars, and cinnamon; set aside.
  3. Stir together 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.
  4. In separate bowl, combine flour, baking powder and salt. Using wooden spoon, stir flour mixture and sour cream alternately into egg mixture, making 3 additions of flour and 2 of sour cream. Spoon one third 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.
  5. 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.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

1 1/2 cups375 mLToasted Pecans, finely chopped
1/4 cup60 mLBrown Sugar, packed
1/4 cup60 mLGranulated Sugar
1 tsp5 mLCinnamon
1 1/2 cups375 mLGAY LEA - Regular Sour Cream
1 tsp5 mLBaking soda
1 cup250 mLGAY LEA - Unsalted Butter, softened
1 1/2 cups375 mLGranulated Sugar
3 3 Eggs
1 tsp5 mLVanilla
3 cups750 mLAll Purpose Flour
2 tsp10 mLBaking Powder
1 tsp5 mLSalt
Add to Shopping List

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