Breakfast lovers rejoice! you have an excuse to indulge in the morning meal any time you wish this month, because September is national Breakfast Month. With so many options for breakfast, the key to my success is easy and satisfying for the whole family. Sour Cream Coffee Cake is an old family classic, baked straight from my “Nanny’s” kitchen. This recipe has a rich buttery flavor, filled with a cinnamon-sugar swirl, and will pair well with a soothing cup of tea or coffee to give your day a boost.
Grocery List:
Cake
2 cups granulated sugar
1 cup butter, unsalted
4 eggs
1 tablespoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 cups sour cream
Filling and Topping
2 teaspoons cinnamon
½ cup granulated sugar
1 cup pecans, chopped
Directions:
Cream sugar and butter until smooth.
Add eggs and vanilla extract until combined.
Sift dry ingredients together and add to the egg mixture alternating with sour cream.
Pour half of the batter into a 9×13 greased pan.
Sprinkle half of the filling mixture to cover the first layer.
Add the remaining batter to the pan and sprinkle the remaining filling mixture over the top of the cake.
Bake at 350 degrees F for 40-45 minutes or until cake tester comes out clean.
