Sour Cream Coffe Cake

1 1/3 cup sugar, divided
1/2 cup chopped pecans
2 teaspoons cinnamon
1/2 cup (1 stick) butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 container (16 ounces) sour cream

Preheat oven to 325°F. Grease a 12-cup fluted tube pan. Combine 1/3 cup sugar, pecans and cinnamon. Set aside.

Place butter and remaining sugar in large bowl. Beat with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extract; beat well. Combine flour, baking powder, baking soda and salt in small bowl. Add flour mixture and sour cream alternately to sugar mixture, ending with flour mixture.

Spoon half of batter into prepared pan. Sprinkle with half of pecan mixture. Add remaining batter and sprinkle with remaining pecan mixture.

Bake until toothpick inserted near center comes out clean, 45-55 minutes. Cool in pan on wire rack 15 minutes. Remove cake from pan. Cool completely on wire rack.


Helpful Tips

Be sure to grease the pan well with solid shortening. Loosen the edges around the coffee cake before removing it from the pan.

Mix 'n' Match

This coffee cake can be baked in a 9- X 5-inch loaf pan; increase the baking time by about 15 minutes.