SINFUL SOUR CREAM COFFEE CAKE

1 cup butter, softened

2 cups sugar

2 eggs

1 (8-oz) carton sour cream

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup chopped pecans

1/3 cup sugar

2 tsp ground cinnamon

Preheat oven to 325 degrees.

Grease and flour a 10-inch springform pan, set aside.

Cream butter, gradually adding the 2 cups sugar. Beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the sour cream and vanilla.

Combine the flour, baking powder and salt. Fold flour mixture into the creamed mixture.

Pour half the batter into the prepared pan (batter will be thin).

Combine the pecans, 1/3 cup sugar, and cinnamon in a small bowl. Sprinkle 3/4 of pecan mixture over the batter in the pan. Top with the remaining batter then sprinkle the remaining pecan mixture over the top.

Bake cake at 325 degrees for 1hour and 10 minutes. Cake is done when a wooden pick inserted near the center comes out clean.

Remove from oven to a wire rack. Cool on rack 10 minutes before removing the pan sides and allowing cake to cool completely.

This is an old recipe from Americus, Georgia.

clipart for reference only - not this recipe