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.
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.