Mom was hungry for her mom's Sour Cream Coffee Cake but her mom used it make it in a tube pan and that's just too large so mom cut the recipe in half and baked it in an 8" X 8" pan.
- 1/2 cup
salted butter 1 stick - 1/2 cups granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Topping:
- 1 cup pecans , chopped
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
Instructions
- Lightly grease an 8x8'' baking pan.*
- Preheat oven to 350 degrees F.
- Combine topping ingredients together in a bowl. Set aside.
- In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
- In a separate bowl whisk together the flour, baking soda and baking powder.
- Add dry ingredients to butter mixture and mix just until combined.
- Spoon half of the batter into your prepared pan and smooth into an even bottom layer.
- Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
- Sprinkle remaining topping mixture over the top.
- Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.
- Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much.
- Allow to cool for at least 10 minutes before serving.
We made the topping first and set it aside. We didn't have pecans so we used walnuts.
Happy Tuesday and Happy Halloween!
Love ya lots♥
Molly
