Candied Pecan Sour Cream Coffee Cake with Eggnog Cream Filling

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 8 1/3 tbsp Brown sugar
  • 2 tsp Cinnamon
  • 2 cups Flour
  • 1 1/4 tsp Salt
  • 1 1/4 cup Sugar
  • 8 oz Topping, whipped
  • 2 1/4 tsp Vanilla

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 1/2 cup Butter
  • 1 cup Sour cream

• Desserts

  • 1 3.4 ounce box Vanilla pudding, instant

• Beer, Wine & Liquor

  • 1 1/4 cups Eggnog

• Liquids

  • 3 tsp Water

Found on melaniemakes.com

Description

Ingredients

• 3 tablespoons brown sugar
• 3 teaspoons water
• 1/4 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups chopped pecans
• 2 cups flour
• 1-1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup sour cream
• 1/3 cup brown sugar
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1-1/4 cups eggnog
• 3.4 ounce box instant vanilla pudding
• 2 teaspoons cinnamon
• 8 ounces whipped topping

Directions

• In a small bowl, stir together brown sugar, water, vanilla and salt.
• In a large skillet over medium heat, add pecans and toast until pecans are fragrant, about 2-3 minutes.
• Pour sugar mixture over pecans, stirring constantly for one minute and nuts are evenly coated.
• Pour pecans onto parchment and allow to cool completely.
• Preheat oven to 350 degrees.
• In a large bowl, whisk together flour, baking powder, baking soda and salt.
• In the bowl of an electric mixer, cream together butter and sugar until fluffy.
• Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
• Add flour mixture alternately with sour cream to butter mixture. Mix after each addition until batter is smooth.
• Divide batter evenly between two greased 9 round baking pans.
• In a small bowl, stir together 1/3 cup brown sugar, 1/4 cup sugar, 1 teaspoon vanilla and 1 cup of candied pecans.
• Divide nut mixture evenly, sprinkling half over each cake round.
• Bake for 15-20 minutes or until set.
• Allow to cool completely before assembling coffee cake.
• In a medium bowl, whisk together eggnog, instant pudding and cinnamon. Let sit for 5 minutes.
• Fold in whipped topping.
• Place one cake round on serving plate and top with half of Eggnog Cream Filling, spreading evenly to edges of cake.
• Place second cake layer on top of filling.
• Serve wedges of cake with a dollop of additional Eggnog Cream Filling and candied pecans.