Laced and topped with a sweet pecan, brown sugar and cinnamon streusel, this sour cream coffee cake is moist, flavorful and scrumptious! This bundt coffee cake so delicious in the morning with your favorite cup of coffee. Try serving up a slice warm with a pat of butter on it...yummy!
1-1/2 cups organic cane sugar
3/4 cup organic butter
1 tsp. vanilla
2 cups organic all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup organic sour cream
1 cup organic pecans
1/3 cup coconut palm sugar
1-1/2 tsp. ground ceylon cinnamon
Preheat oven to 350 degrees. Beat the cane sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until blended.
Combine nuts,coconut palm sugar and cinnamon; spoon half into a buttered 12-cup bundt cake pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
Bake 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.