This past weekend I made a couple of my Sour Cream Coffee Cakes for a friend’s wedding brunch. It is such a quick and easy recipe and is always a hit! I bought a great fall bundt cake pan a few years ago from Williams Sonoma, which lends a nice fall element when making this coffeecake.
I believe this pan is no longer available, but there are lots of bundt pan options out in the market and this recipe never fails to please, no matter what your pan design ends up being.
I wanted to share this yummy recipe for you to try for your fall brunches and I always serve it on Christmas morning for our late morning brunch.
Mix this nut mixture and then sprinkle ½ of the nut mixture over the batter. Add the remaining batter and top with the remaining nut mixture. Bake in a 350 degree oven for 45 minutes. Test for doneness with a toothpick. Cool completely on a wire rack.
This recipe freezes beautifully, so make a few for your freezer and you will have a great little surprise when friends drop by for a cup of coffee or for a fall breakfast or brunch.