CLASSIC SOUR CREAM COFFEE CAKE

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20 min Prep
1 hr 40 min Total
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16 Servings

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.


Ingredient List
    Filling
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon1/2 cup chopped pecans
  • Small check mark in a circle icon1 1/2 teaspoons ground cinnamon
    Coffee Cake
  • Small check mark in a circle icon3 cups Gold Medal™ all-purpose or whole wheat flour
  • Small check mark in a circle icon1 1/2 teaspoons baking powder
  • Small check mark in a circle icon1 1/2 teaspoons baking soda
  • Small check mark in a circle icon3/4 teaspoon salt
  • Small check mark in a circle icon1 1/2 cups granulated sugar
  • Small check mark in a circle icon3/4 cup butter or margarine, softened
  • Small check mark in a circle icon1 1/2 teaspoons vanilla
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon1 1/2 cups sour cream
    Light Brown Glaze
  • Small check mark in a circle icon1/4 cup butter
  • Small check mark in a circle icon2 cups powdered sugar
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1 to 2 tablespoons milk
Preparation
  1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
  2. In small bowl, mix all Filling ingredients; set aside.
  3. 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.
  4. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
  5. 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.
Tips
  • Skip the glaze and just sprinkle the coffee cake with powdered sugar or a mixture of powdered sugar and cinnamon.