Serves: 9
Total Calories: 357
Heat oven to 375° F. Combine pecans with 1/4 cup sugar and cinnamon set aside. Blend together flour, baking powder and baking soda set aside. Cream butter or margarine with remaining 1 cup sugar until light and fluffy. Add eggs and vanilla beat well. Fold in dry ingredients and sour cream until well blended. Pour half of the batter into a greased and lightly floured 8 x 8 x 2-inch baking pan top with half of the cinnamon-nut mixture. Cover with remaining batter top with remaining cinnamon-nut mixture. Bake for 30 to 35 minutes or until golden brown. Cut and serve while warm.
This Sour Cream Coffee Cake recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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