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Sour Cream Coffee Cake
Sour Cream Coffee Cake
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Prep Time:
20 minutes
Total Time:
1 hour 50 minutes
Rich coffee cake with hidden fruity filling.
Ingredients:
  • 3/4 cup sliced almonds
  • 1/4 cup packed brown sugar
  • 1/4 cup apricot-pineapple preserves
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 egg
  • 1 1/2 cups sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1/2 cup powdered sugar
  • 1 teaspoon milk
  • 1/2 teaspoon almond extract
Instructions:
  • Preheat oven to 350°F and prepare a 12-cup bundt cake pan by greasing and flouring it. Prepare the Fruit-Nut Filling and set aside. In a separate bowl, combine flour, baking powder, baking soda, and salt; set aside.
  • Cream together butter and sugars in a large bowl until light and fluffy. Add eggs one at a time, followed by sour cream, vanilla, and almond extract. Gradually mix in the flour until fully combined. Spread 3 cups of batter into the pan, add the filling, then top with the remaining batter.
  • Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, then remove from the pan onto a wire rack. After 20 more minutes of cooling, drizzle the Almond Powdered Sugar Glaze over the cake. Enjoy warm or at room temperature. For a fun twist, bake it in a unique bundt pan shape available in the Betty Crocker® Catalog. Visit the "Catalog Shopping" link on this page to discover more shapes.

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