Classic Sour Cream Coffee Cake

By sklesley

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1 1/2 teaspoons ground cinnamon
• 3 cups Gold Medal® 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 granulated sugar
• 3/4 cup butter or margarine, softened
• 1 1/2 teaspoons vanilla
• 3 eggs
• 1 1/2 cups sour cream
• 1/4 cup butter
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 to 2 tablespoons milk

Details

Servings 1
Cooking time 100mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350ºF. 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.