Coffee And Cream Coffee Cake

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 12
• 8 tablespoons butter, room temp
• 3 3/4 cups all-purpose flour
• 3/4 cup pecan pieces
• 2 1/2 cups sugar
• 1 1/2 teaspoons cinnamon
• 2 tablespoons strong cold coffee
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large eggs
• 1 tablespoon vanilla extract
• 16 ounces sour cream

Recipe

• 1 preheat oven to 350°f.
• 2 grease and flour a 10 inch tube pan with a removable bottom.
• 3 in a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
• 4 in a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. set aside.
• 5 using an electric mixer, beat the butter with a paddle attachment till fluffy. slowly add sugar, beating till blended, about 2 minutes scrape down the sides of the bowl.
• 6 on high speed beat for another 2 minute, then reduce speed to low and add eggs one at a time. add vanilla and alternate with flour mixture and sour cream in 3 parts till smooth.
• 7 spoon 1/3 of the batter into the prepared pan. sprinkle evenly with 1/2 cup of pecan mixture. top with another 1/3 of the batter, sprinkle with another 1/2 cup of pecan mixture and top with remaining batter, then sprinkle with remaining pecan mixture.
• 8 bake for about 1 hour 15 minutes or when a toothpick comes out clean.
• 9 transfer to a rack and allow to cool for about 10 minutes. loosen edges with a knife. invert on to a plate remove the bottom of the pan, then invert again with the nut side up, onto a rack and let cool completely.