Triple C Coffee Cake
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 70 mins
Total time: 1 hour 30 mins
  • Nut mixture:
  • 1 cup chopped pecans
  • ⅓ cup sugar
  • 2 teaspoons cinnamon
  • Cake:
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all purpose flour
  • 1¼ teaspoons baking powder
  • 1¼ teaspoons baking soda
  • ¼ teaspoon salt
  • 1½ cups sour cream
  • 1½ teaspoons vanilla extract
  • confectioners sugar
  1. For the nut mixture:
  2. Place the pecans, sugar and cinnamon in a small bowl. Stir together and set aside.
  3. For the cake:
  4. Preheat the oven to 350°.
  5. Grease a 14 cup bundt pan and set aside.
  6. Combine the flour, baking powder, baking soda and salt in a medium bowl and set aside.
  7. Cream the butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs, two at a time, and combine well. Alternatively, add ½ of the sour cream and then ½ of the flour mixture until it is all added in. Mix on low speed and scrape the bowl down with a spatula after each addition. Blend in the vanilla.
  8. Spoon ⅓ of the batter around the bottom of the prepared pan, making a well with the back of a spoon. Sprinkle ¾ of the nut mixture over this, making sure that it does not touch the side of the pan. Top with the remaining batter. Sprinkle the remaining nut mixture over the top and gently press it into the batter.
  9. Bake in a 350° oven for 70 minutes. Check the cake after 30 minutes and cover loosely with aluminum foil if it is getting too dark.
  10. Cool on a rack in the pan for 10 minutes before turning it out onto another cooling rack. Do this over the sink or a piece of wax paper as some of the sugar/cinnamon mixture will drop off.
  11. Dust with confectioners sugar once the cake is cool. This is delicious warm or at room temperature.
Recipe by Desserts Required at