After always feeling like my coffee cake family recipe was a bit lack luster, I got to work in my kitchen to see if I could up its game and I think we have a winner!! The sour cream and buttermilk combo make this coffee cake perfectly moist and delicious when combined with the sweet trinity of brown sugar, pecans, and cinnamon. This is a fantastic make ahead morning treat for hosting out-of-town company or a weekend family gathering.
1/2 C. salted butter, softened
1 C. granulated sugar
1 C. sour cream, room temp
2 eggs, room temp
1 1/2 t. vanilla extract
1 t. baking powder
1 t. baking soda
2 C. all purpose flour
1/4 t. salt
1/4 C. full fat buttermilk
Topping:
1/2 C. dark brown sugar (can sub light), 1 1/2 t. cinnamon, 1/2 chopped pecan pieces
Powdered sugar for dusting (optional)
In electric mixer, cream first four ingredients well. Add vanilla and mix well. In a separate bowl, combine dry ingredients and whisk together. Add half of the combined flour mixture to sour cream mixture, followed by buttermilk, and finally the remaining half of the flour mixture.
Place half of the cake batter into a greased Bundt pan.
Sprinkle half of the topping mixture on cake batter. Place remaining cake batter on top of topping and spread evenly around the pan. Top with remaining topping mixture. (Sometimes I will do this in thirds instead of halves to allow more of the cinnamon swirl to be distributed throughout. Totally up to you!)
Bake at 350 for 40-45 minutes. Cool in pan for 10 minutes before turning out onto cake plate.
Once cool, you can top cake with a light dusting of powdered sugar for a pretty touch!
