Sour Cream Coffee Cake

The classics are classic for a reason -- they're darn good. This coffee cake is no exception. My copy of this recipe is jotted in my mom's signature scrawl and credited to Bon Appetit, November '78. Nearly 36 years later, this tender-crumbed, vanilla-laced cake has withstood the test of time.

The cover of Bon Appetit's November 1978 issue. (Remember this one, mom?)

One of my favorite aspects of this cake is the dark outer crust and silky white inside. The gentle cinnamon-sugar swirl is the figurative icing in the cake. I've tried others, but this remains my AM people pleaser. It's just that good.

SOUR CREAM COFFEE CAKE
Serves 12

Ingredients:

Cake
Butter
8 pecan halves
1 c. butter (2 sticks), room temperature
2 c. sugar
2 eggs, room temperature
1/2 tsp. vanilla
2 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
1 c. sour cream (Reduced fat? Please don't.)

Topping
3/4 c. chopped pecans
3 TBS. sugar
1 1/2 tsp. cinnamon


Directions:

Generously coat a 12-cup bundt pan with butter, placing a little extra in each notch. Press pecan half into butter. Preheat oven to 350.

Cream the butter and sugar. Add eggs one at at a time, beating after each addition. Add the vanilla, beating once more.

Sift together flour, baking powder and salt, and stir to combine.  Add gradually to the creamed mixture, blending until combined. Gently fold in sour cream.

Make the topping by mixing together the chopped pecans, sugar and cinnamon.

Sprinkle two heaping tablespoons of topping into the bottom of the pan.

Cover with 1/3 of the batter. Sprinkle another 2 - 3 tablespoons of the topping on top of the batter layer, and continue this pattern, ending with topping on the top layer of the cake.

Bake for 55 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.

Let sit in pan for 10 minutes, then flip to invert onto a large platter or cake stand. Let cool completely, then cover in plastic wrap and let stand overnight. Serve with... what else? Coffee.