MOM’S COFFEE CAKE

Growing up, this cake was a constant on our kitchen counter. My mom made it practically every week, and I would have a giant slice with a big glass of milk after school. It was one of the most well worn pages from The Silver Palate Cookbook, and is still a family favorite (my brother Henry had it as his birthday cake one year). I hope you guys enjoy this cake, for me, it’s a total classic.

INGREDIENTS

8 ounces (2 sticks) unsalted butter

2 3/4 cups granulated sugar, divided

2 eggs, beaten

2 cups unbleached all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

2 cups sour cream

1 tablespoon vanilla extract

2 cups shelled pecans, coarsely chopped

1 tablespoon ground cinnamon

DIRECTIONS

Preheat oven to 350°F.

Grease a 10 inch bundt pan and lightly dust the inside with flour. Make sure to tip the pan upside-down and bang it a bit – this will get all of the excess flour out.

Cream together butter and 2 cups of the sugar. Add eggs, one at a time, blending well, then sour cream and vanilla.

Sift together flour, baking powder and salt. Fold dry ingredients into the creamed mixture, and beat until the flour just disappears.

In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.

Pour half of the batter into the bundt pan and sprinkle with half of the pecan and sugar mixture. Add remaining batter and top with the rest of the pecan mixture.

Set on the middle rack of the oven and bake for an hour or until cake tester inserted in the center comes out clean.

Serve warm with a big glass of milk.