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Author Notes: A wonderful coffee cake for a cold winter day--great any time of the day. Easy to make. Your guests will be impressed. Serves alot of folks, but won't be around long! —DeborahB
Makes 2 10 tube cake
- 2 cups Butter
- 2 cups Brown Sugar
- 4 Large Eggs
- 1 tablespoon Vanilla
- 2 cups Sour Cream
- 4 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 2.5 teaspoons Baking Soda
- 1.5 teaspoons Ground Cardamom
- .5 teaspoons salt
- 1 cup Ground Pecans
- 2 tablespoons Brown Sugar
- 2 teaspoons Cinnamon
- Using an electic mixer cream Butter and Brown Sugar together until well mixed.
- Gradually add eggs one at a time. Stir sides of mixing bowl.
- Add vanilla and sour cream. Stir sides of mixing bowl.
- Combine flour, baking powder, baking soda, cardamom and salt. Slowly add to wet mix. Do not over-mix.
- Combine pecans, brown sugar and cinnamon for filling.
- Spray two 10" tube pans. Divide half the batter between the two pans. Sprinkle the pecan/sugar filling on top of batter (not too close to the sides). Pour remainder of batter into pan.
- Bake for 50-60 minutes in a 325 degree oven until cake is brown and toothpick comes out clean.
- Allow to cool for at least 20-30 minutes before removing from pan.
- Make coffee and sit down with a piece of cake. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Cardamom
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.