Classic Sour Cream Coffee Cake

Name: Classic Sour Cream Coffee Cake
Prep time: 20 min
Total time: 1 h 40 min
Yield: 16
Cuisine: German
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

91 Ratings

38 Reviews

0 Questions

Prep 20 min
Total 1 hr 40 min
Servings 16

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

By Betty Crocker Kitchens

Updated February 3, 2010

Make With

Gold Medal Flour

Ingredients

Filling

1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon

Coffee Cake

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

Light Brown Glaze

1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps

1

Heat oven to 350°F. 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.

Skip the glaze and just sprinkle the coffee cake with powdered sugar or a mixture of powdered sugar and cinnamon.

Nutrition Facts

Serving Size: 1 Serving

Calories: 430

Calories from Fat: 170

Total Fat: 19g; 30%

Saturated Fat: 9g; 45%

Trans Fat: 1g

Cholesterol: 85mg; 28%

Sodium: 370mg; 16%

Potassium: 110mg; 3%

Total Carbohydrate: 60g; 20%

Dietary Fiber: 1g; 5%

Sugars: 41g

Protein: 5g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;