revisiting :: sour cream coffee cake

i'll be honest...
unless there's a pastry waiting for me,

i don't feel much like

getting out of bed in the morning.

pathetic, but true.

i ♥ pastries.

i make these scones all the time,

and we have enjoyed some

french bakery almond croissants lately

{from here and here}.

this weekend,

it dawned on me that i haven't made

sour cream coffee cake

in a really long time.

it's the perfect

bake-it-at-bedtime-and-let-it-cool-overnight

sort of thing.

drift off to sleep in a cinnamon-scented house,

and wake to this

see the swirl of cinnamon pecan goodness?

my original post is here,

but i have revised the recipe a bit {see below}

so that it fits in an 11¾ x 7½ x 1¾ baking pan.

sour cream coffee cake

ingredients

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

1 cup butter, softened (2 sticks)
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
1 cup chopped pecans
2 teaspoons cinnamon
1/2 cup brown sugar

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

2 Tablespoons vanilla

2 Tablespoons water

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

directions

1.  preheat oven to 325°

2.  butter pan {11¾ x 7½ x 1¾}.

3.  mix together dry ingredients {flour, b.powder, b.soda, salt}.

4.  beat butter & sugar until light & fluffy,

     then add 1t vanilla, add eggs, add sour cream.

5.  add dry ingredients to butter & sugar mixture.

6.  spoon ½ of batter into pan & spread to cover it evenly

7.  mix together pecans, cinnamon, brown sugar,

     then sprinkle ½ over top of batter.

8.  spoon remaining ½ of batter into pan over the top.

9.  sprinkle remaining ½ pecan mixture on top.

10. mix together vanilla & water, then spoon/sprinkle over batter.

11. bake about an hour, allow to cool before serving.

♥