This simple batter makes a rich, delicious, and precisely sweetened Sour Cream Coffee Cake with an easy frosting. This cake will always be there when you wake up!
– ¾ cup butter – 1 cup sugar– 3 large egg– 2 teaspoon vanilla extract– 2 cups sour cream– 3 cups all-purpose flour– 2 teaspoon baking powder– 2 teaspoon baking soda– 1 teaspoon salt– 2 cups pecan– 2 teaspoon cinnamon – 1 cup brown sugar
Ingredient
1
Preheat oven to 350°F and butter a 9x13-inch baking pan. Mix butter and sugar till light and creamy in a bowl.
2
Add eggs, vanilla, and sour cream and stir well. Mix flour, baking soda, baking powder, and salt in another bowl.
3
Mix well the flour mixture in the mixer. In a small bowl, blend chopped pecans, brown sugar, and cinnamon.
4
Fill the baking pan with half of the batter. Over the batter, spread half of the pecan mixture.
5
Continue with the leftover batter and crumbled pecans. For 45 to 55 minutes, bake.
6
When the cake is baked all the way through, a toothpick inserted in the centre should come out clean.
7
In a small bowl, combine the milk and icing sugar; whisk until smooth; add extra milk to achieve a thinner consistency.
8
After letting the cake set in the pan for about fifteen minutes, slice it, pour on some glaze, and serve.
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