Looking for an easy to bake, and super moist and tasty Bundt coffee cake? This is it!

INGREDIENTS
1 cup (250 mL) unsalted butter, + more for greasing
4 cups (1L) flour
1 Tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
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1 Tbsp (15 mL) flour
1 cup (250 mL) dark brown sugar
5 tsp (25 mL) ground cinnamon
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2 cups (500 mL) sugar
4 eggs
2 cups (500 mL) sour cream
2 tsp (10 mL) pure vanilla extract
1 cup (250 mL) chopped pecans

Method:
Pre-heat oven to 300°F (150ºC).
Grease a 9½" bundt pan and set aside.
Stir together 4 cups flour, baking powder, and baking soda; set aside. In separate bowl, combine remaining flour, brown sugar, and cinnamon. In another bowl cream together butter and sugar until fluffy (electric mixer works best). Add eggs one at a time, beating well after each addition. Add sour cream and vanilla and mix well to combine. Still mixing slowly add dry ingredients until smooth. Layer Pecans, Batter, and sugar mixture in bundt pan to form as many layers as possible. Bake 90 minutes until a toothpick or knife inserted in centre comes out clean.


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