Arlene's Coffee Cake . . .


This recipe for cinnamon and pecan-laced coffee cake, the original from a grandmother's neighbor, turns out with a tender texture thanks to sour cream in the batter. It will stay moist for days, making it a great dessert or breakfast. 





16 tbsp. unsalted butter, plus more for greasing

4 cups flour, plus 3 tsp.

3 tsp. baking powder

1 tsp. baking soda

2 cups sugar

4 eggs

2 cups sour cream

2 tsp. vanilla extract

1 cup dark brown sugar

5 tsp. ground cinnamon

1 cup chopped pecans



     Heat oven to 300°. Grease a 9 1⁄2" bundt pan and set aside. Whisk 4 cups flour, baking powder, and baking soda in a bowl; set aside. In another bowl, using an electric hand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.     Add sour cream and vanilla and mix well to combine. With the motor running, slowly add dry ingredients until smooth; set aside. In another bowl, combine remaining flour, brown sugar, and cinnamon. Starting and ending with the batter, layer in bundt pan with sugar mixture to form five layers. Sprinkle with pecans and bake 1 1⁄2 hours until a toothpick or knife inserted in center comes out clean.