Dana Moos' Sour Cream Coffee Cake

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Do you know what you’re serving for breakfast Christmas morning? How about Sour Cream Coffee Cake, one of the many mouthwatering recipes from Dana Moos’ The Art of Breakfast [2]? "This recipe is inspired by my mom," Moos writes. "At each family holiday dinner or gathering we’d ask Mom to make her wonderful coffee cake if she hadn’t already thought about it. She knew better. This is also something that you can turn into muffins simply by using muffin tins. It’s a versatile recipe for breakfast, afternoon baked goods, or dessert. When my eight-year-old niece Allison visited us at the inn several years ago, she saw my husband take the muffins out of the oven for me, assuming that he made the muffins, hence Uncle Greg’s nickname, 'the muffin man'”! Serves 10 to 14.

Sour Cream Coffee Cake

2 sticks plus 1 tablespoon unsalted butter, softened
2 cups granulated sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
3 tablespoons dark brown sugar
3 tablespoons chopped pecans

1. Preheat the oven to 350 degrees.
2. Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well-greased Bundt pan.
3. Melt the remaining tablespoon of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.
4. Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins, reduce the baking time to 30 to 35 minutes.)