Julie's Coffee Cake
Looking for an easy to bake, and super moist and tasty Bundt coffee cake? This is it.
Ingredients
| Unsalted butter | 1 Cup (16 tbs) (250 mL) | |
| Flour | 4 Cup (64 tbs) | |
| Baking powder | 1 Tablespoon | |
| Baking soda | 1 Teaspoon | |
| For brown sugar mixure | ||
| Flour | 1 Tablespoon | |
| Dark brown sugar | 1 Cup (16 tbs) (250 mL) | |
| Ground cinnamon | 5 Teaspoon | |
| Other ingredients | ||
| Sugar | 2 Cup (32 tbs) | |
| Eggs | 4 | |
| Sour cream | 2 Cup (32 tbs) (500 mL) | |
| Pure vanilla extract | 2 Teaspoon | |
| Chopped pecan | 1 Cup (16 tbs) (250 mL) | |
| Butter | 1/2 Teaspoon (For greasing) |
Directions
GETTING READY
1. Preheat oven to 300 degree F or 150 degree C.
2. Grease a 9½-inch Bundt pan with butter and set aside.
MAKING
3. In a bowl, combine 4 cups flour, baking powder, and baking soda. Mix well and set aside.
4. In separate bowl, combine remaining flour (1 tablespoon), brown sugar, and cinnamon.
5. In another bowl cream together butter and sugar until fluffy (electric mixer works best). Add eggs one at a time, beating well after each addition.
6. Add sour cream and vanilla and mix well to combine.
7. Still mixing slowly add dry ingredients until smooth.
8. Layer Pecans, batter, and brown sugar mixture in Bundt pan to form as many layers as possible.
9. Bake for 90 minutes until a toothpick or knife inserted in centre comes out clean.
SERVING
10. Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 547Calories from Fat 233
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol
Sodium 216 mg9%
Total Carbohydrates 73 g24.3%
Dietary Fiber 2 g8%
Sugars 45 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
