Cinnamon Sour Cream Coffee Cake

Rated

Ingredients

2 cups pecans, finely chopped & toasted
3/4 cup sugar
1 tbsp ground cinnamon
1/2 tsp ground cardamom (optional)
1/4 tsp freshly grated nutmeg
6 large egg, room temperature
8 oz sour cream, room temperature
1 tsp vanilla extract
1/2 tsp almond extract
3 cups all-purpose flour, sifted
3 cups superfine sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened

Preparation

Preheat the oven to 350 degrees F, with a rack in the middle. Lavishly butter and flour a 10-inch Bundt pan.

In a small bowl, mix together the nuts, sugar, cinnamon, cardamom and nutmeg.

In a medium bowl, whisk together the eggs, sour cream and vanilla and almond extracts. Put the flour, sugar, baking soda and salt in a large bowl. With an electric mixer, beat them at low speed for 30 seconds. Add the butter and half of the egg mixture and mix at low speed until all the dry ingredients are moistened.

Turn the mixer speed to medium and beat for 1 minute. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides and beat for 20 more seconds.

Scatter one-quarter of the nut mixture around the bottom of the Bundt pan; pour/scrape one-third of the batter into the pan. Sprinkle the second quarter of the nut mixture onto the batter. Top this with the second third of the batter, top that with the third quarter of the nut mixture, top that with the last third of the batter, and scatter the remaining nut mixture on top of the batter.

Bake the cake for 1 hour, or until a toothpick inserted into the center comes out clean. If the cake doesn't seem done, leave the oven door open for 30 seconds as you turn down the heat to 300 degrees F. Close the door and bake the cake for up to 15 more minutes. Mine takes exactly 1 hour at 350 degrees and 10 minutes at 300 degrees, but my Bundt pan is very lightweight. Cool the cake in the pan on a wire rack for 20 minutes. Turn it out onto the rack, cool it for 10 more minutes and serve.

Yield

Serves 12 to 16

Cook Time

Prep Time: 10 mins.
Cook Time: 60 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 12 to 16
Amount Per Serving:
Calories: 699
Calories from Fat: 387

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 43g
66%
Carbohydrates 98g
32%
Dietary Fiber 6g
24%
Saturated Fat 22g
110%
Calories 699kcal
34%
Cholesterol 157mg
52%
Protein 17g
28%
Sodium 211mg
8%
Calcium
1%
Iron
23%
Vitamin A
14%
Vitamin C
8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.