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Classic Sour Cream Coffee Cake
Classic Sour Cream Coffee Cake
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Prep Time:
20 minutes
Total Time:
1 hour 40 minutes
Indulge in a decadent sour cream coffee cake with layers of brown sugar, nuts, and spices.
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 to 2 tablespoons milk
Instructions:
  • Preheat oven to 350°F and generously grease a 12-cup fluted tube cake pan or a 10-inch angel food (tube) cake pan.
  • Combine all Filling ingredients in a small bowl; set aside.
  • Combine the flour, baking powder, baking soda, and salt in a medium bowl; then set it aside. In a large bowl, cream together granulated sugar, 3/4 cup of butter, 1 1/2 teaspoons of vanilla, and eggs using an electric mixer for 2 minutes on medium speed, scraping the bowl occasionally. Gradually mix in the flour mixture and sour cream on low speed.
  • Layer 1/3 of the batter (about 2 cups) in the pan and sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat this step twice more.
  • Bake for approximately 1 hour or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes, then remove from the pan onto a wire rack and cool for an additional 10 minutes.
  • In a small saucepan, melt 1/4 cup of butter over medium heat until it turns a very light brown color. Remove from heat and mix in powdered sugar and 1 teaspoon of vanilla. Slowly stir in milk, one tablespoon at a time, until the glaze is smooth and reaches a drizzling consistency. Drizzle the glaze over the cake.

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