It is of course not my own, it's from the tried and true Betty Crocker's Cookbook: Everything You Need to Know to Cook Today,
You can tell it gets a lot of use here because the page is covered in batter and flour!
Sour Cream Coffee Cake
Prep: 30min Bake 1hr Yield: 16 servings
Brown Sugar Filling (below)
3 cups all purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup butter or stick margarine, softened
1 1/2 teaspoons vanilla
3 large eggs
1 1/2 cups sour cream
Vanilla Glaze (below)
- Heat oven to 350 degrees. Grease bottom and side of angel food cake pan (tube pan), 10x4 inches, 12-cup bundt cake pan or two loaf pans, 9x5x3 inches, with shortening (I use cooking spray for baking)
- Make brown sugar filling; set aside. Mix flour, baking powder, baking soda and salt; set aside.
- Beat sugar, butter, vanilla, and eggs in large bowl with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat one fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
- for angel food or bundt cake pan spread one-third (about 2 cups) of the batter in pan then sprinkle with one-third of filling and repeat. For loaf pans, spread one forth of the batter (about 1 1/2 cups) in each pan, then sprinkle each with one-fourth of the filling, repeat once.
- bake angel food or bundt cake pan about 1 hour, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes in pan(s) on wire rack. remove form pan(s) to wire rack and cool 20 minutes. drizzle with vanilla glaze. serve warm or cool.
Brown Sugar Filling
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1 1/2 teaspoons ground cinnamon
Mix all ingredients together
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
Mix all ingredients until smooth and thin enough to drizzle
- we have never made the recipe with nuts because of allergies and it is delicious anyways
- the glaze is tricky, less milk is better than more because if its too thin it all drips off or gets absorbed
- if serving for a party I make the cake the day before and the icing that morning so that it looks best