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Directions: Preheat over to 350 degrees F.
Combine the half cup sugar, cinnamon, pecans, and coconut. Stir well and set aside.
Cream butter and gradually add the 1 cup of sugar, beating well. Add eggs one at the time, beating well after each addition.
Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with the sour cream, beginning and ending with flour.
Spoon half the batter into a greased and floured 10-inch tube pan. Sprinkle half of the pecan mixture over batter. Repeat with the other half of batter and topped with the last half of the pecan mixture.
Bake at 350 degrees F for 45-50 minutes or until cake tests done.
Cool 5 minutes in pan, then invert cake onto serving plate. Cool.
You can drizzle a simple confectioner's sugar glaze if you like, but it really doesn't need it.
Makes 1 delicious 10-inch Coffee Cake.
Source: My sweet friend Ginny who taught me so many good things. When we lived in St. Petersburg, we'd spend almost every Fourth of July on the beach at Pasadena outside the "big city". Pasadena had such great fireworks and looked so beautiful over the water.
This was a favorite that Ginny would bake for our 3 daughters who loved it.
By Julia from Boca Raton, FL
Excellent recipe.I almost always add a bit more vanilla extract than a recipe calls for. Also a variation is adding almond extract instead of the vanilla. Banana or lemon works great too!
Thanks again for another mouth watering recipe. : )
I might leave out the nuts and coconut, but the rest sounds yummy!
I like the sound of this as something to eat in the afternoon since I like to have a protein at breakfast when I have time. Seems to keep me going longer, but about 3pm, I need a sweet break. You sure make it sound easy enough and I'm a novice at yeast doughs.
Thank you for the recipe.
We don't have the coconut, but everything else is here and ready to go. Sunday morning will see this on my table. We love good homemade coffee cake, anytime of the day. Thanks for sharing your recipe.