Sour cream dessert ring

This is one of those Old Family Recipes of which nobody seems quite to know the provenance. We have it for breakfast almost every Christmas; it's just a really nice coffee cake with a lovely moist texture.

• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• 2 tablespoons brown sugar (either light or dark is fine)
• 1 teaspoon cocoa
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Grease and flour a Bundt pan.

Cream together butter and sugar; then add eggs, sour cream, and vanilla and mix well. Sift together salt, baking powder, and flour. Fold dry ingredients into wet ingredients and mix. Combine brown sugar, cocoa, cinnamon, and pecans, and set aside.

Pour half the batter into the Bundt pan. Sprinkle half the pecan mixture over the batter. Pour rest of batter into Bundt pan, and sprinkle rest of pecan mixture over the top. Bake for 45 to 50 minutes, and cool in the pan for 20 minutes before removing to cool on a rack.

home

photography

books

cooking

Last updated 7 September 2004.
All text and photographs © George Mitchell and Margaret Johnston, unless otherwise noted
Comments, questions, suggestions to margaret@lonelymountain.net.