Sour Cream Coffee Cake Recipe baked in a Bundt Pan is irresistible with butter, sour cream, golden raisins, pecans, and cinnamon.
This was my best cinnamon coffee cake when I was baking and selling homemade baked goods in the 1960s and 70s.
Customers learned what time of day I delivered these warm cakes, fresh out of the oven, and would be waiting for me at the store when I arrived.
1 cup butter (2 sticks)
2 cups sugar
1/2 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup course chopped pecans
1/2 cup golden raisins
1 cup sour cream
Cream butter. Add sugar a little at a time, creaming after each addition. Stir in vanilla.
Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add nuts and raisins to flour and stir to coat well.
Fold flour and sour cream into batter alternately, a little at a time, starting with flour. The batter will look like whipped cream tinged with honey.
Sprinkle with 1-1 1/2 teaspoons cinnamon sugar.
Pour into a greased and floured Bundt or tube pan. Bake in a preheated oven 350F. for 50-60 minutes until done.
To test if done, stick a wooden toothpick or small knife into center of cake. The crumbs should be dry and the cake golden brown.
Remove from oven and let cake sit for one hour before removing from pan.
To remove cake, loosen edges and turn out upside down on a rack to continue cooling.
May be served warm or cold.
*You can purchase Cinnamon Sugar in the spice section at the grocery store or make your own.
make your own, mix together 3 tablespoons white sugar with 1 teaspoon
ground cinnamon. Place in a spice jar and store in a dry area.
Three Mini-Bundt Cakes
Bake three cakes. Double the recipe and pour into three (6 cups) mini-bundt pans. Reduce baking time to 45-50 minutes.
If making these for gifts or a bake sale, wrap in cellophane paper instead of plastic wrap for a more professional look.
also make attractive gifts from the kitchen, by cutting cake in half
before wrapping, to expose the delicious attractive interior.
This is the classic heavy duty non-stick Nordic Bundt Pan, like I use, except mine don't have handy handles. They were added to the design in 2009.
I especially like baking in them in my convection oven, which is hard to find pans that will fit.
These also make terrific Jello molds. They are still made in America. I love them!
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