I've had this little book for years; I love the recipes and the photographs. So for this morning when a brood of writers show up at my doorstep my part of the potluck will be its moist and crumbly Sour Cream and Pecan coffee cake:
Sift 2 cups flour with 1 cup whole wheat flour, 1 tbls baking powder, 1 tsp baking soda, 1/2 tsp salt.
In a separate large mixing bowl cream 1 1/2 cups sugar into 2 sticks soft butter. Add 1 1/2 cups sour cream (or plain yogurt). Beat in, one at a time, 3 eggs. Add 1/2 tsp lemon zest.
Mix in dry ingredients until smooth.
Butter and flour a bundt or tube pan. Pour in half of the batter, shake the pan a bit to even it out.
Mix 1 1/2 cup chopped pecans with 3/4 cup brown sugar and 1 tbls cinnamon. Sprinkle that mixture more or less evenly over the batter. Now fill the tube pan with the remaining half of batter.
Bake 350 degrees 40-55 minutes until cooked through, cool in pan 10 minutes before turning out and sprinkling with powdered sugar, like a light snowfall---and just like a light snowfall, watch it disappear.
