Sour Cream Coffee Cake

  • Prep Time 20 min
  • Total Time 1 hr 50 min
  • Servings 16

Ingredients

Ingredients

Fruit-Nut Filling
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter or margarine, 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
Almond Powdered Sugar Glaze

Directions

Directions

  • 1 Heat oven to 350ºF. Grease and flour 12-cup bundt cake pan. Make Fruit-Nut Filling; set aside. Mix flour, baking powder, baking soda and salt; set aside.
  • 2 Beat butter and sugars in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla and almond extract until blended. Gradually beat in flour mixture until blended. Spoon 3 cups batter into pan. Spoon filling over batter to within 1/2 inch of edge. Spoon remaining batter over filling.
  • 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool 20 minutes longer before glazing. Drizzle Almond Powdered Sugar Glaze over cake. Serve warm or cool. <BR><BR> <B>Note:</B> Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for <B>bundt</B> to find shapes beyond the classic.

Notes










Tips

Expert Tips

Use 2 tablespoons each apricot preserves and pineapple preserves for the apricot-pineapple preserves, or use 1/4 cup of either preserves.

Cake flour is milled from select soft wheat, just right for baking tender, fine-textured cakes. Substitute cake flour for all-purpose flour in baking by increasing the flour amount by 2 tablespoons per cup.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
Calories from Fat
170
% Daily Value
Total Fat
19 g
Saturated Fat
10 g
Cholesterol
85 mg
Sodium
240 mg
Total Carbohydrate
50 g
Dietary Fiber
1 g
Protein
5 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.