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Morning Coffee Cake

Yield one 10-inch coffee cake


  • 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

  1. Combine 3 tablespoons sugar, brown sugar, cinnamon, and pecans in a small mixing bowl; mix well, and set aside.

  2. 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.

  3. Combine flour, baking powder, and salt in a small mixing bowl; add to creamed mixture, mixing well. Fold in sour cream, blending well.

  4. 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.

  5. 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.

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