Classic Sour Cream Coffee Cake

 

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

• 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.