Sour Cream Coffee Cake

Cooking time
40 min
Serves
8
Ingredients
  • 500 mL (2 cups) white flour
  • 5 mL (1 tsp) baking soda
  • 5 mL (1 tsp) baking powder
  • 123 mL (½ cup) New Natrel butter
  • 250 mL (1 cup) sugar
  • 1 egg, lightly beaten
  • 5 mL (1 tsp) vanilla
  • 250 g (1 cup) Island Farms sour cream

 

Topping:

  • 60 mL (¼ cup) flour
  • 250 mL (1 cup) brown sugar
  • 1.2 mL (¼ tsp) salt
  • 7.5 mL (1½ tsp) cinnamon
  • 125 mL (½ cup) chopped pecans
  • 60 mL (¼ cup) New Natrel butter at room temperature
Preparation
  1. Make the topping mixture first. Mix everything together except the butter; work the butter in with your hands until the mixture is crumbly. Set it aside.
  2. Sift together the flour, baking powder and baking soda.
  3. In large bowl, cream the butter and sugar. Mix in the egg and vanilla.
  4. Add half of the dry ingredients. Blend in the sour cream.
  5. Stir in the rest of the dry ingredients.
  6. Spread half of the batter into a greased and floured 25-cm (10-in.) tube pan.
  7. Sprinkle half of the topping over the batter.
  8. Spread the rest of the batter; add the remaining topping.
  9. Bake at 175 °C (350 °F) for 40 minutes. Picture Perfect!