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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