Cinnamon Pecan Sour Cream Coffee Cake

Ingredients (for BB-CEC20):

1 cup melted butter
1 cup sugar
2 large eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Topping:

1/2 cup brown sugar
1/4 cup sugar
1/2 tsp. cinnamon
1/2 cup pecans, chopped

1

Make sure the kneading blades are properly attached. Precisely measure the ingredients and add to the baking pan in the order listed, except for the topping.

2

Place the baking pan into the Home Bakery, close the lid and plug the cord into the outlet. For BBCC-X20/BB-CEC20 models, select the CAKE course and MEDIUM crust setting. For BB-PAC20 model, select the HOME MADE course and set to the following cycle time: Preheat OFF, Knead 24min, Turn OFF all Rise cycles, BAKE 1:20min, for a total of 1:44. Press START.

3

Prepare the topping by mixing everything in a bowl and set aside.

4

When mixing (kneading cycle) completes (approx. 24 minutes), open the lid and carefully scrape off any flour that may be left on the side of the pan with a rubber spatula. Close the lid. 1 hour before completion time, sprinkle the topping on batter (cake will have risen by this time).

5

Bake until complete. Cool slightly before removing.