For the coffee cake:
  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 cup chopped and toasted pecans (optional)

For the icing:

  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon sour cream
  • 1-2 tablespoons half and half or heavy cream


Sift together flour, baking powder, and salt in a medium sized bowl. Set aside.

In a separate bowl, mix together brown sugar, cinnamon, and pecans. Set aside.

Cream butter and sugar until well combined. Add eggs, one at a time, beating well after each addition. Fold in sour cream and vanilla. Add dry ingredients until just combined.

Pour half of batter into greased and floured Bundt pan. Sprinkle 3/4 of cinnamon pecan mixture on batter, being careful to not let it touch the side of the pan.

Top with remaining batter and sprinkle remaining cinnamon pecan mixture on top. Bake at 350 degrees for 45 to 60 minutes.

While cake is baking, prepare the icing by whisking together all ingredients in a small bowl. Add more half and half to reach desired consistency—icing will be rather runny.

After cake is done, cool for ten minutes and turn out of pan. Serve warm drizzled with icing.


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