Sour Cream Coffee Cake from The Silver Palate Cookbook

Step 1

Place a rack in middle of oven; preheat to 350°. Butter and flour Bundt pan. Sift baking powder, salt, and 2 cups flour into a medium bowl.

Step 2

Mix pecans, cinnamon, and ½ cup sugar in another medium bowl.

Step 3

Using an electric mixer on medium-high speed, beat remaining 2 cups sugar and 1 cup butter in a large bowl until incorporated and smooth. Add eggs, beating well to combine and scraping down bowl, then beat in sour cream and vanilla.

Step 4

Reduce mixer speed to low and beat flour mixture into butter mixture, increasing speed to medium-low if needed, until just blended. Do not overbeat.

Step 5

Scrape half of batter into prepared pan. Sprinkle evenly with half of pecan mixture. Spread remaining batter over; smooth top, then sprinkle with remaining pecan mixture.

Step 6

Bake cake until a tester inserted into the center comes out clean, 50–55 minutes. Let cool 20–30 minutes. Invert onto a platter and serve warm.

Step 7

Note: This cake was not tested by the Bon Appétit Test Kitchen.