It doesn't look like much on the outside . . .
But on the inside . . . Ah . . . ! Pure bliss! The swirls of cinnamon and pecans add a wonderful crunchiness to an incredibly moist cake!
Here's the recipe:
16 tablespoons (2 sticks) sweet butter
2¾ cups granulated sugar
2 eggs, beaten
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup dairy sour cream
1 tablespoon vanilla extract
2 cups shelled pecans, chopped
1 tablespoon ground cinnamon
- Preheat oven to 350° F. Grease a 10-inch bundt pan and lightly dust the inside with flour.
- Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla.
- Sift together the flour, baking powder and salt.
- Fold the dry ingredients into the creamed mixture, and beat until just blended. Do not overbeat.
- In a separate bowl, mix remaining ¾ cup sugar with pecans and cinnamon.
- Pour half of the batter into the bundt pan. Sprinkle with half of the pecan and sugar mixture. Add remaining batter and top with the rest of the pecan mixture.
- Set on the middle rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean. Serve warm.
It may have "Coffeecake" in its title, but the recipe calls for baking powder in the batter as a leavening agent, not yeast, so it still qualifies as a tea bread. Just in case we want to get technical about it . . .