INGREDIENTS
Candied Pecans:
3 tablespoons brown sugar
3 teaspoons water
1/4 teaspoon vanilla
1/4 teaspoon salt
2 cups chopped pecans
Sour Cream Coffee Cake:
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
1/3 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
Eggnog Cream Filling:
1 1/4 cups eggnog
3.4 oz. box instant vanilla pudding
2 teaspoons cinnamon
8 ounces whipped topping
INSTRUCTIONS
Candied Pecans: In a small bowl, stir together brown sugar, water, vanilla and salt. In a large skillet over medium heat, add pecans and toast until pecans are fragrant, about 2-3 minutes. Pour sugar mixture over pecans, stirring constantly for one minute and nuts are evenly coated. Pour pecans onto parchment and allow to cool completely.
Sour Cream Coffee Cake: Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking powder, baking soda and salt.
In the bowl of an electric mixer, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined. Add flour mixture alternately with sour cream to butter mixture. Mix after each addition until batter is smooth.
Divid batter evenly between two greased 9" round baking pans.
In a small bowl, stir together 1/3 cup brown sugar, 1/4 cup sugar, 1 teaspoon vanilla and 1 cup candied pecans. Divide nut mixture evenly, sprinkling half over each cake round.
Bake for 15 to 20 minutes or until set. Allow to cool completely before assembling coffee cake.
Eggnog Cream Filling: In a medium bowl, whisk together eggnog, instant pudding and cinnamon. Let sit for 5 minutes. Fold in Whipped topping.
To Assemble Coffee Cake: Place one cake round on serving plate and top with half of Eggnog Cream Filling, spreading evenly to edges of cake. Place second cake layer on top of filling. Served wedges of cake with a dollop of additional eggnog cream filling and candied pecans.