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Often when we finish dinner and the sweet craving kicks in- we’ll bake something specially for our taste for right then! This weekend- with limited ingredients, Beans decided to try something new and stray from our usual coffee cake recipe to try one that uses sour cream (which we had a lot of and we know goes great in cakes). Turns out this cake is AMAZING! Just the right sweetness, density, a great nutty crunch in the middle and more than enough to share.

For the cake

• 3 1/2 c plain flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 140g (1 1/4 sticks) unsalted butter, room temperature
• 3/4 c sugar
• 3 large eggs
• 1 3/4 c sour cream

For the filling

• 1/2 c firmly packed light-brown sugar
• 2 tsp ground cinnamon
• 3 tsp all-purpose flour
• 1 c coarsely chopped pecans

First prepare the filling in a small bowl, combine brown sugar, cinnamon, flour, and pecans and then set aside.

Preheat the oven to 180ºC (350ºF). Grease a bundt pan and set aside.

Into a medium bowl, sift together flour, baking powder, baking soda, and salt and set aside. In another bowl cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.

Add the flour mixture, alternating with sour cream mixing until just combined. Spoon about a third of the batter into the prepared pan. Sprinkle evenly with half the cinnamon filling. Top with another third of batter- smoothing it pretty evenly. Then sprinkle the rest of the cinnamon filling and then the remaining batter.

Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 60 minutes- depending on you oven. Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely. Make some coffee and pig out!

Adapted from Martha Stewart (less sugar- more crunch)

Song for this recipe: “Afternoon delight” – Starland Vocal Band