Mom’s Coffee Cake

I posted about my mom’s coffee cake that she made on my Instagram stories last weekend, and so many of y’all asked if I would post the recipe! I’ve been meaning to get another recipe up on the blog, so I’m really excited to have this published.

 

When I was little, I always remember my mom making this cake when we would go on road trips to Disney World in Orlando. We would break it out for breakfast in the hotel room before we hit the parks – now whenever she makes it, that’s all I can think of! The real name of this recipe is “Cinnamon Laced Sour Cream Pound Cake.” I think that’s more of an accurate name for it, but I’ll always call it Mom’s Coffee Cake. We normally serve it in the morning with fruit salad and breakfast casserole when we have company over to our house! It also makes a really great housewarming or holiday gift. Keep scrolling for the full recipe! As always, send me your photos if you decide to whip this up ?

 

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MOM’S COFFEE CAKE

INGREDIENTS:

For the filling:

1/2 Cup Chopped Pecans

2 Tbsp. Sugar

1 Tsp. Ground Cinnamon

 

For the cake batter:

1 Cup Margarin

2 Cups Sugar

2 Eggs

2 Cups All-Purpose Flour

1 Tsp. Baking Powder

1/8 Tsp. Salt

1 Tsp. Vanilla Extract

1 8oz. Sour Cream

 

For the glaze:

2 Cups Powdered Sugar

1/4 Cup Milk (or to desired consistency)

 

WHAT TO DO:

1. Combine all “filling” ingredients, stirring well, and set aside.
2. Cream butter, add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs one at a time, beating after each addition, then add the vanilla extract.
3. Combine flour, baking powder, and salt; Add to creamed mixture and mix until blended. Fold in sour cream.
4. Pour 1/2 of the batter into a greased and flour 10 inch bundt pan. Sprinkle half of pecan mixture over batter. Repeat procedure. Bake at 350 for 55-60 minutes.
5. While the cake is baking, combine the powdered sugar and milk to make the glaze. Use more or less milk to cater to your desired consistency, being careful not to make it too thin. Allow cake to cool completely and turn onto a serving platter or wire cooling rack before pouring the glaze on top.