1. In a medium-sized bowl, cream together ? pound butter or margarine and 2cups sugar. Set aside. In a large mixing bowl, beat 2 eggs, and add 1teaspoon vanilla and 8 oz. sour cream. Stir well. Add in the butter andsugar mixture, and stir until well-combined. Now, mix in 2 cups self-risingflour. Set aside, while you make your filling/topping. In a small bowl, stirtogether ? cup brown sugar, ? cup chopped pecans, and 1 teaspoon cinnamon.Spoon half of the cake batter into a well-greased and floured tube pan.Spread out evenly, and sprinkle ? of the brown sugar-pecan filling over thetop. Spoon the other half of the cake batter over the first half of batterand filling, smooth out, and top with the remainder of the brown sugar-pecanfilling/topping. Bake at 350 degrees for 1 hour. Let cool in the oven withthe oven door open for 1 hour. Remove pan from the oven, and transfer thecoffee cake from the pan to a nice cake plate (top-side-up). This is notonly a beautiful coffee cake, but its taste is splendid!
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 570 Calories From Fat: 252 Total Fat: 28.7g Cholesterol: 56.2mg Sodium: 590.1mg Potassium: 92.7mg Carbohydrates: 74.8g Fiber: 1.7g Sugar: 50.5g Protein: 5.4g
Comments: Here is how to make a gorgeous Sour Cream Coffee Cake. It isfilled and topped with a luscious mixture of brown sugar, pecans, andcinnamon. Its just the best!!!
Recipe Source: From: bettyskitchen | July 19, 2009
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 141 (14%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 274.3mg||84 %|
|Sodium 820.6mg||28 %|
|Potassium 256.7mg||7 %|
|Total Carbohydrate 202.3g||59 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 199.8g|
|Protein 16g||23 %|
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Calories per serving: 996
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