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Monday, March 14, 2011
Classic Sour Cream Coffee Cake
TL's Notes: 3/14/11 Sis made this this weekend when we went over for the Love and Respect Seminar at Bethel Church. It was to die for... Greg loved it! I will make it for small group next week and hopefully remember to take my own picture!!
Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.
cup packed brown sugar
cup chopped pecans
teaspoons ground cinnamon
cups Gold Medal® all-purpose or whole wheat flour
teaspoons baking powder
teaspoons baking soda
cups granulated sugar
cup butter or margarine, softened
cups sour cream
Light Brown Glaze
cups powdered sugar
to 2 tablespoons milk
Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
In small bowl, mix all Filling ingredients; set aside.
In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6. Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.