Last July I was with a friend of mine helping her with her home and dog. I was looking through her cookbooks and I saw this coffee cake recipe. This would be a good recipe for when we have family and friends overnight for Thanksgiving. When they come here they always want biscuits and sausage gravy. While they are waiting for everyone to come for breakfast I serve coffee cake and coffee. I try different flavors and types. This is a little different as the pecans are toasted and ground fine. It is really good. Thanks to Rosa.
Pecan Sour Cream Coffee Cake
16 tablespoons (2 sticks) butter (room temperature)
6 large eggs
1 3⁄4 cups sour cream
1⁄4 cup maple syrup
1 1⁄2 tablespoon vanilla
3 cups flour
1⁄2 cup pecan halves (toasted and ground fine)
1 1⁄4 cup sugar
1 1⁄2 teaspoon baking powder
1 1⁄4 teaspoon baking soda
1 teaspoon salt
1 glaze recipe
• Whisk eggs, syrup, vanilla and sour cream.
• Mix dry ingredients until well combined.
• Add butter and half of the egg mixture, beat on lowest speed. Beat until ingredients come together.
• Add remaining egg mixture and beat about 2 minutes — batter will be light and fluffy.
• Grease a 12 cup Bundt nonstick pan.
1⁄2 cup pecans
3 tablespoon dark brown sugar
1 tablespoon flour
1 teaspoon cinnamon
• Mix all together and set aside.
• Sprinkle in bottom of pan.
• Add1⁄2 batter into Bundt pan.
• Sprinkle streusel.
• Then add remaining batter.
• Sprinkle any remaining streusel.
• Bake at 350 degrees for 60 minutes.
• Cool 30 minutes on rack. Invert onto a plate.
• Add glaze of your choice or this one.
Maple flavoring or vanilla
• Mix together until kind of runny.
• Drizzle over cake.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.