Sour-Cream Coffee Cake...DOUBLED

As requested by my lovely sister-in-law, Zara, here's the coffee cake recipe. It's from the March 2005 issue of MS FOOD with a few tweaks...I've doubled the original recipe.

plasticann's coconut/pecan sour-cream coffee cake the double portion

4 sticks of unsalted butter
6 cups flour
2 Tbs baking powder
2 tsp salt
2 cups sour cream
1 tsp baking soda
3 cups sugar
6 eggs, room temperature
4 tsp vanilla extract
Coconut/Pecan topping [3/4 cup chopped pecans + 3/4 coconut flakes + 1.5 cup sugar + 4 tsp ground cinnamon]

1. Preheat oven to 350 degrees. Spray two bundt/tube pans with Baker's Joy baking with flour spray. In a medium bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together sour cream and baking soda

2. With an electric mixer, beat butter, sugar, eggs and vanilla on high speed until light and fuffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternating with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.

3. Spread a sixth of the batter in each pan, sprinkle with a sixth of the topping. Repeat twice, ending with topping. Bake until a toothpick inserted in the center comes out with a few moist crumbs. 60-75 minutes.

4. Cool in pan 30 minutes. Turn out of pan and cool, top side up on a rack.

5. Enjoy!