- Cooking Time:
- Servings: 14-16
- Preparation Time:
- 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.
NotesI have a Betty Crocker Cookbook that I got about 20 yrs ago. I was thumbing through the bread section (a section that has received very little attention) and came across Sour Cream Coffee Cake. Its pretty darn good!
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