I’ve made this coffee cake over 300 times … literally. My mom told me that she made this recipe for the first time a few years after I was born. So, it’s been in our family for 40 years. I always double this recipe because it freezes really well and people love getting it as a gift.
Mise En Place: Preheat your convection oven to 350.
Ingredients for 1 bundt cake
2 sticks of unsalted butter
2 c white sugar
2 large eggs
1 c sour cream
In a large standing mixer, I combine the 2 sticks of room temperature butter for about 2 minutes. The butter should lighten in color and look whipped. (If your just pulling out your butter from the fridge, you’ll need a solid 5 minutes in the beater to soften it up. You can try slices it into smaller pieces as well and then combine)
Next, I add in the white sugar and cream the two together at medium-high speed for another 2 minute. Don’t hesitate to scrap down the edges with a rubber spatula and mix for another minutes.
Next, I add in the large eggs (one at a time, giving about 30 seconds between each addition), then the sour cream and vanilla extract. Mix until well blended, scraping down the sides and bottom of the bowl if need be.
Finally, I combine the cake flour, salt and baking powder with a whisk. I slowly add in the flour (1/2 at a time) and combine at a low speed so the flour doesn’t get all over me. (I actually cover my mixer with a big kitchen towel.) Set aside and start working on the topping.
Topping: I roughly chop 1/2 c of whole pecans, (a half cup is about one hand full for a woman) add cinnamon and light brown sugar and combine with a spoon.
Grease your bundt pan with a cooking spray. This is the only recipe that I like to use the spray, so I know I am getting into every crevice of the bundt pan. I use a spoon or spatula and scoop out roughly 1/3 of the cake mixture. I use the soft spatula to get the batter in all the edges, then add about 3/4 of the topping on top of the batter. Then I add the remaining batter, smooth it out with the spatula and and finish off with the rest of the topping.
Bake for 40-50 minutes. At 40 minutes I will put in a long skewer and make sure that it comes out almost clean. It will continue to bake for another couple of minutes while it cools.
Do not over bake the cakes or they will be dry.
Cool cake for at least 10 minutes and then use a small tool (like a plastic or rubber spatula) to help release the edges, separating the cake from the pan as far down the side of the pans as you can. Don’t be tempted to use a knife, as it will scrape and ruin your bundt pan. (yes, I know this from experience!)
Then I let it cool for another 15-20 mins and use my tool to release the edges again…before doing the big FLIP! What is the big FLIP? Check out my first video and potentially last video! (notice the work out clothes … if you are going to eat more than 2 pieces of this a year and need to hit the gym!)
If you can’t down load the video, here is my best explanation. Use that small tool to go around all the edges again … don’t forget the middle. I then put a serving plate, thick paper plate (or 3-4 thin ones) on a regular dinner/serving plate and put those plates on top the bundt pan. Next, holding the bundt pan with the plates on top, firmly with both hands, I literally give it one big “shake” to help release the edges. Then I do the big flip and invert the bundt pan. I gently set the plate down on the counter, and slowly lift off the bundt pan … and pray! It worked .. or it flopped. (it will taste just as good if it flops!) Once completely cooled, (2 hour) I lightly sprinkle (using a metal sifter) the top with powdered sugar to add to the presentation and hide imperfections!
Enjoy … and you really should make two!
PS: if you want a less fat version let me know, as I have tried just about every alternative fat out there. Greek Yogurt is the best!