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Nancy’s Recipes

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Desserts

Sour Cream Maple Pecan Coffee Cake

Featured Product: Nancy’s Organic Sour Cream

 

 

Ingredients

Cake

  • 2 cups All-purpose Flour
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Cane Sugar
  • 8 oz. Nancy’s Sour Cream
  • 2 Eggs
  • ¼ cup Applesauce
  • ¼ cup Butter, softened
  • 2 teaspoon Vanilla

Cinnamon Layer

  • ½ cup Brown Sugar, packed
  • ½ cup Pecans, chopped
  • 2 teaspoon Cinnamon

Maple Glaze

  • ½ cup Powdered Sugar
  • 1 tablespoon Butter, melted
  • 2 teaspoons Maple Syrup
  • 1 tablespoon Milk
  • ½ teaspoon Vanilla

 

Directions

Preheat oven to 350 degrees and prepare a 10-inch bundt pan with butter or cooking spray. In a large mixing bowl, whisk together the flour, baking soda and salt. Separately, beat the remaining wet cake ingredients with a hand mixer. Fold the wet ingredients into the dry, and incorporate.

For the cinnamon layer, combine the brown sugar, chopped pecans cinnamon in a small bowl and set aside.

Spoon half of the batter into the bundt pan and sprinkle half the cinnamon mixture on top. Add the other half of the batter next, and finish with the remaining cinnamon mixture. Bake for 45-50 minutes, or until golden brown with surface cracks beginning to form. Allow the cake to cool for 15 minutes before turning out of the pan.

Meanwhile, whisk together the ingredients for the maple glaze. Drizzle the glaze over the cake before slicing to serve.

 

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