Sour Cream Coffee Cake

SERVINGS 24

INGREDIENTS

1. 2 lbs. Pioneer® Morning Bounty Buttermilk Pancake and Waffle Mix (94152)
2. 4 cups Pecans, chopped
3. 2 Tbsp. Cinnamon, ground
4. ½ cup Brown sugar
5. 2 ½ cups Sugar, granulated
6. 3 sticks Butter, softened overnight
7. 8 Eggs
8. 3 cups Sour Cream
9. 3 cups Powdered sugar
10. 3 tsp. Vanilla extract
11. ¼ cup Milk

INSTRUCTIONS

1. Preheat convection oven to 325°F.
2. Prepare one half sheet pan evenly with non-stick spray.
3. Blend granulated sugar and softened butter together in a stand mixer using a paddle attachment until smooth and creamy. Add eggs, one at a time, and mix until fully incorporated. Add sour cream and blend until smooth.
4. Add 2 lbs. of Pioneer® Morning Bounty Buttermilk Pancake and Waffle Mix and blend for 30-60 sec.
5. Pour batter into the prepared sheet tray. Sprinkle topping mix then swirl a few spots into batter, leaving most on top.
6. Bake 15-20 min., until set.
7. While cake is baking, prepare vanilla icing by whisking together the powdered sugar, vanilla extract, and milk until smooth.
8. When cake has cooled, drizzle the icing on top. Cut and serve.

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