For several years now, our family has spent Thanksgiving at a state park about an hour from our homes. We rent three cabins and spend the long weekend together, deep-frying various foodstuffs*, going for hikes, and eating. Always eating. But on Thanksgiving morning, before we start the really hardcore eating, we always have a light breakfast of fruit, coffee, and this coffee cake.
Mom got this recipe out of the newspaper years ago, and now we always demand it for holiday breakfasts and brunches. It’s nutty and delicious and stays moist for days. And c’mon – isn’t everything better when baked in a Bundt pan?
Sour Cream Coffee Cake
1 c. butter
2 c. sugar
1 c. sour cream
2 c. flour
1 t. vanilla
1 t. baking powder
1 t. salt
1 c. chopped pecans
1 t. cinnamon
4 t. brown sugar
Grease Bundt pan; set aside. Preheat oven to 350°. Combine topping ingredients. Set aside.
Cream butter, sugar and eggs together. Fold in sour cream and add vanilla. Sift together dry ingredient; mix gently into creamed ingredients.
Put half of topping mixture into bottom of pan and add half of batter. Add remaining topping, then remaining batter.
Bake for 50 – 60 minutes. Turn out of pan while warm and sprinkle with powdered sugar.
*If you’re going to fire up the turkey fryer, you might as well fry some other things, right? Like tater tots and okra and hush puppies and EVERYTHING ELSE IN THE WORLD.