Jean served this cake when she invited Jen & I over for tea, and she also brought it to our last Cafe. She said she held onto the recipe for 20 years before she made it: it was worth the wait! In case you don’t want to wait another 20 years to try it again, here’s the recipe ~

Sour Cream Coffee Cake

Cream until light and fluffy:

• 2 cups sugar
• 2 eggs
• 2 sticks of butter (well, that explains a lot!)

Add:

• 2 cups sifted flour
• 1 tsp. baking powder
• 1/8 tsp. salt

Fold in:

• 1 cup sour cream
• 1/2 tsp. vanilla

Topping:

• 1 cup chopped pecans
• 2 Tbsp. sugar
• 1 tsp. cinnamon

Grease and flour a bundt cake pan.  Sprinkle half of the topping mixture on the bottom of the pan.  Add half of the batter. Sprinkle remainder of the topping and then the remainder of the batter.

Bake at 350 degrees for 55 to 60 minutes.