Cinnamon Pecan Coffee Cake

Bundt cake #2 of the week: Cinnamon Pecan Coffee Cake. A different version of our Sour Cream Coffee Cake but with a lot more cinnamon and with pecans instead of walnuts.  Our original coffee cake recipe is from my in-laws side of the family. Since it is one of our 'secret' recipes, I can't post it but I did hunt up a recipe that is similar to the one we use and produces a tasty cake that you would enjoy.

Kiss My Bundt is a bakery in California and is the brain child of a southerner by the name of Chrysta Wilson. Chrysta started her bakery original as a web-based company and then opened her own shop. Maybe one day we will be able to open our own little shop.  Enjoy this recipe. It's a really good one.


Ingredients: 2 tsp pure vanilla, .25 c whole milk, 1.75 c sour cream, 3 c flour, 1 tsp baking soda, 2 tsp baking powder, .75 tsp salt, .75 c butter, 1 c sugar, .5 c brown sugar, 3 eggs (room temp), 1 c pecans (finely chopped), 1.5c brown sugar, 3 TBSP cinnmon

Instructions: (1) Preheat to 350. Prep pan with either Baking Joy spray or grease and flour it. (2) In a small bowl, add vanilla, milk, and sour cream. (3) In another bowl, add pecans, 1.5 c brown sugar and 3 TBSP cinnamon. (4) Sift flour, soda, powder, and salt. (5) Cream butter and then add sugars in slowly; mix until fluffy. (6) Add eggs, one at a time and beat on medium speed after each addition. (7) Add 1/3 of the flour mixture to the butter mixture, then 1/2 of the milk mixture. Repeat until you end with the flour mixture. (8) Pour 1/3 of the batter into the pan. Sprinkle 1/2 of the pecan-brown sugar mixture on top of the batter, then add another 1/3 of the batter on top. Sprinkle the remaining pecan-brown sugar mixture on top and add the last of the batter. (9) Bake until cake tester comes out clean, about 55 minutes. Cool cake for about 10 minutes and then invert cake on a cooling rack. Cool completely.

*You can add a glaze to the cooled cake or leave it plain; totally up to you.