SOUR CREAM COFFEE CAKE
Sour Cream Coffee Cake
- Servings: 14-16
- Coffee Cake:
- 1 1/2 cups sugar
- 3/4 cup butter, softened
- 3 eggs
- 1 1/2 teaspoon vanilla
- 3 cups all purpose flour or whole wheat flour (you can use self-rising flour but omit baking powder, baking soda and salt)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cup sour cream
- 1/2 cup brown sugar, packed
- 1/2 cup finely chopped nuts
- 1 1/2 tsp ground cinnamon
- Light Brown Glaze:
- 1/4 cup butter
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 - 2 tablespoons milk
Heat oven to 350'. Grease tube pan 10x4", 12 cup bundt cake pan or 2 loaf pans 9x5x3 inches.
Beat sugar, butter, eggs and vanilla in large mixer bowl on medium speed, scraping bowl occasionally, for 2 minutes
Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.
Prepare filling by combining the brown sugar, nuts and cinnamon
For tube or bundt cake. spread 1/2 of the batter (about 2 cups) in pan and sprinkle with 1/3 of the filling (about 6 tablespoons); repeat 2 times.
For loafs, spread 1/4 of the batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 of the filling (about 5 tablespoons), repeat.
Bake until wooden pick inserted near center comes out clean, about 1 hour.
Cool slightly; remove from pan (s). Cool 10 minutes; make Light Brown Glaze while cooling as follows:
Heat butter in 1 1/2 quart saucepan over medium heat until delicate brown. (be patient and watchful because once it happens it happens quickly. Stir in powdered sugar and vanilla. Stir in milk, 1 tablespoon at a time until glaze is smooth and of desired consistency.
Immediately drizzle over the cake, before the glaze has a chance to harden, which happens quickly.