Sour Cream Coffee Cake

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

Topping:

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