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Since the morning coffee hour is a popular time for informal meetings -- and even tours (with refreshments) -- at Blaine House, there is usually a coffee cake baking in Phyllis's oven first thing each day. This sour cream cake is one of her favorites. It's a moist, finely textured cake with a rich, buttery taste.
Yield: Makes 10 to 12 pieces.
- 1 cup butter
- 2 cups plus 4 teaspoons sugar
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coarsely chopped pecans
- 1 teaspoon cinnamon
Cream butter with 2 cups of the sugar. One at a time, beat in the eggs. Fold in the sour cream and vanilla. Sift together the flour, baking powder, and salt, and mix in. Place batter in a greased 9x13-inch cake pan. Combine pecans, cinnamon, and the remaining 4 teaspoons sugar and sprinkle on top of batter. Bake at 350 degrees F for about 40 to 45 minutes or until cake tests done.
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