- 2 cups plus 3 tablespoons sugar, divided
- 1/4 cup firmly packed brown sugar
- 3 tablespoons ground cinnamon
- 1/2 cup chopped pecans
- 1 cup butter or margarine, softened
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (8-ounce) carton commercial sour cream
- Cherry Glaze
How to Make It
Combine 3 tablespoons sugar, brown sugar, cinnamon, and pecans in a small mixing bowl; mix well, and set aside.
Cream butter in a large mixing bowl; gradually add remaining 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Combine flour, baking powder, and salt in a small mixing bowl; add to creamed mixture, mixing well. Fold in sour cream, blending well.
Spoon one-third of batter into a greased and floured 10-inch bundt pan. Sprinkle half of reserved sugar-cinnamon mixture over batter in pan. Repeat layers with remaining sugar-cinnamon mixture and one-third of batter; spoon remaining batter over top. Swirl with a knife.
Bake at 350° for 1 hour or until a wooden pick inserted comes out clean. Cool in pan 20 minutes. Remove from pan; place on a serving plate. Spoon Cherry Glaze evenly over coffee cake. Slice and serve warm.