Sour Cream Bundt Coffee Cake
You can never have too many breakfast recipes, so give Sour Cream Bundt Coffee Cake a try. This lacto ovo vegetarian recipe serves 16. One portion of this dish contains roughly 3g of protein, 18g of fat, and a total of 360 calories. A mixture of salt, baking soda, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. 1 person found this recipe to be flavorful and satisfying.
Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
Sprinkle with confectioners' sugar.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Coffee Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.