BACK TO RECIPES

Sour Cream Coffee Cake

This wonderful pecan-crusted coffee cake with swirls of cinnamon and brown sugar is topped off with a drizzle of vanilla icing.

  • SERVINGS 2

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 two half sheet pans 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. Divide batter evenly into two prepared sheet trays. Sprinkle topping mix evenly on tops of both, then swirl a few spots into batter, leaving most on top.
5. Bake 15-20 minutes, until set.
6. Add 2 lbs. of Pioneer® Morning Bounty Buttermilk Pancake and Waffle Mix and blend for 30-60 seconds.
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.

VIEW MORE RECIPES

Creamy Chicken Crawfish Gumbo

VIEW RECIPE

Peach Pecan Pancakes with Candied Bacon

VIEW RECIPE

Maine Lobster Pot Pie

VIEW RECIPE