Sour Cream Pecan Coffee Cake

A while back I told you how my husband tried some my Grandma Lillian's carrot cake, and then basically begged for me to make the same at home. Well, this is another one of those cakes. I can still see the look on his face when Grandma dished him a giant piece one time while having coffee around their small kitchen table. After eating a few bites, he mouthed the words, "Can you make this?!" and I just smiled at him. It is one of my Grandpa Dale's favorites, and really is the perfect addition to a cup of black coffee or a cup of tea.

This recipe comes from an old green Methodist church cookbook that was put together back in the 80s. Mom got her copy as a wedding present and it is full of funny recipes and some outdated lingo. For example, there is a difference between sour cream and commercial sour cream, and I had to ask about the mysterious "1 cube oleo."  And I'm not really sure what a "Sweet Milk Soda Cake" is, but who knows, maybe I should give it a try. Another thing I love about this cookbook is that it is so full of recipes from people who have long passed away, like my great grandma Belle and Grandpa's aunt Mildred. It is so fun having these family recipes around because even though I never had the chance to meet these women, a part of them is still here.

Sour Cream Pecan Coffee Cake

For the batter:
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla

For the topping:
1/3 cup brown sugar
1/4 sugar
1 teaspoon vanilla
1 cup pecans, chopped

For the butter sauce:
3/4 cup white sugar
1/2 cup (1 stick) butter
1/2 cup (4-oz.) evaporated milk

1. Preheat oven to 325°. Grease and flour a 9 x 13 cake pan. Set aside.

2. Begin by making the topping. Combine the topping ingredients together in a bowl and stir together until well incorporated. Set aside.

3. Next, make the batter. In a large bowl, cream together the butter and the sugars until lightened in color and texture, about 1 minute. Beat in the eggs. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients alternately with the sour cream to the butter mixture in the large bowl. Begin and end with the flour. Next, stir in the vanilla. The batter will be thick.

4. Pour half of the batter into the cake pan, making sure to spread the batter to the edges. Sprinkle half of the topping mixture onto the batter. Scoop the remaining batter on top with a spoon. Since the batter is thick, drop dollops of dough but do not worry about covering the layer in the middle or spreading it out. The batter will spread while baking. Finish by sprinkling the remaining topping mixture over the batter.

5. Bake the cake for 35 to 40 minutes. While the cake is baking, in a sauce pan combine the sugar, butter, and evaporated milk for the butter sauce. Heat until the butter is melted and the sugar has dissolved.

6. When the cake is still done and still hot, drizzle the butter sauce over the top. Let the cake cool before serving. Enjoy!