An oldy but goody

I love to make new and unique recipes but there is something very comforting about making the old and familiar recipes that I've made for years.  

Last week, I made a recipe and a half of this coffee cake batter. I made a traditional bundt coffee cake and a dozen mini bundt cakes for Easter morning.

Pecan Sour Cream Coffee Cake
Streusel                                      
1/2 cup pecans, ground fine      
3 Tablespoons brown sugar  
1 Tablespoon flour                        
1 teaspoon cinnamon        

Cake                                                 
1 cup butter, softened
6 eggs
1 3/4 cups sour cream
1 1/2 teaspoons vanilla
1/4 cup maple syrup
3 cups flour                           
1/2 cup pecans, ground fine            
1 ¼ cups sugar                
1 ½ Tablespoons baking powder           
1 ¼ teaspoons baking soda                                                   
1 teaspoon salt

Glaze
1 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon cinnamon








Grind pecans in food processor.















 Combine streusel ingredients.















Whisk together eggs, sour cream, syrup and vanilla.












Combine, flour, pecans, sugar, baking powder, baking soda and salt.










 
Add butter and half of the egg mixture.  Beat on low until combined.  Add remaining egg mixture and beat on medium for 2 minutes.








Pour ½ of batter into a greased bundt pan.  Sprinkle with streusel.

 

Spoon remaining batter on top.
Bake 1 hour at 350.

 
Invert and cool completely before removing from pan.

Combine glaze ingredients and drizzle over cooled cake. 

 

I also made some of my coffee cake into mini bundt cakes.

 

We ate these in the car on the way to Stone Mountain park on Easter Sunday.

If you have a great recipe that you consider to be an "oldy but goody" - send it to me.  You just never know when it might show up on the blog.

Ciao!

Pecan Sour Cream Coffee Cake
Streusel                                      
1/2 cup pecans, ground fine      
3 Tablespoons brown sugar  
1 Tablespoon flour                        
1 teaspoon cinnamon        
                                                  
1 cup butter, softened
6 eggs
1 3/4 cups sour cream
1 1/2 teaspoons vanilla
1/4 cup maple syrup
3 cups flour                           
1/2 cup pecans, ground fine            
1 ¼ cups sugar                
1 ½ Tablespoons baking powder           
1 ¼ teaspoons baking soda                                                   
1 teaspoon salt
Glaze
1 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon cinnamon
Combine streusel ingredients.  Whisk together eggs, sour cream, syrup
and vanilla.  In mixer combine, flour, pecans, sugar, baking powder,
baking soda and salt.  Add butter and half of the egg mixture.  Beat on
low until combined.  Add remaining egg mixture and beat on medium for 2
minutes.  Pour ½ of batter into a greased bundt pan.  Sprinkle with
streusel.  Pour remaining batter on top.  Bake 1 hour at 350.  Cool 30
minutes in pan.  Invert and cool completely.  Combine glaze ingredients
and drizzle over cooled cake.