Good Morning Coffee Cake
Courtesy of Schnucks 16 Servings • 35 Min. Prep Time • 55 Min. Cook Time| Ingredients |
|---|
| 3 c. plus 2 Tbsp. Pillsbury all-purpose flour, plus additional for dusting pan |
| 1-1/2 tsp. Clabber Girl® baking powder |
| 1 tsp. Schnucks baking soda |
| 3/4 tsp. salt |
| 1-1/2 c. Diamond® chopped pecans or walnuts |
| 2/3 c. packed C&H® or Domino® light brown sugar |
| 2-1/2 tsp. Durkee® ground cinnamon |
| 1-1/2 c. C&H® or Domino® pure cane granulated sugar |
| 3/4 c. Schnucks unsalted butter (1-1/2 sticks), softened |
| 3 Schnucks large eggs |
| 2 tsp. Durkee® pure vanilla extract |
| 1 container (16 oz.) Schnucks sour cream |
| Schnucks confectioners' sugar (Optional) |
Directions:
1. Preheat oven to 350°F. Grease 12-cup fluted baking pan; dust with flour. On sheet of waxed paper, stir together 3 c. flour, baking powder, baking soda and salt. In small bowl, stir together remaining 2 Tbsp. flour, pecans, brown sugar and cinnamon.
2. In large bowl, with mixer at high speed, beat granulated sugar and butter 4 to 5 min. or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium. Beat in eggs, 1 at a time, and vanilla. Reduce speed to low. Alternately beat in flour and baking powder mixture with sour cream just until blended, occasionally scraping bowl with rubber spatula.
3. Evenly spread 2 c. batter in prepared pan; sprinkle with 1 c. pecan mixture. Dollop and spread 2 more c. batter; sprinkle with remaining pecan mixture, then spread with remaining batter.
4. Bake cake 50 to 55 min. or until wooden skewer inserted in center comes out with moist crumbs attached. Cool cake in pan on wire rack 10 min. With small metal spatula, loosen cake from pan, then invert onto rack to cool completely. If desired, sprinkle confectioners' sugar through fine-mesh strainer over cake, then transfer to cake plate to serve.
