sour cream coffee cake

How To Make sour cream coffee cake

• 1

  Heat oven to 350. Grease tube pan, 10x4 inches, 12 cup bundt cake pan, or 2 baking pans, 9x5x3 inches. Beat sugar, butter, eggs, and vanilla in large mixer bowl on medium speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder, baking soda, and salt alternately with sour cream on low speed. Prepare filling.
• 2

  For tube or bundt cake pan, spread 1/3 of the batter (about 2 cups) in pan and sprinkle with 1/3 of the filling (about 6 tablespoons); repeat 2 times. For loaf pans, spread 1/4 of the batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 of the filling (about 5 tablespoons); repeat.
• 3

  Bake until wooden pick inserted near center comes out clean, about 1 hour. Cool slightly; remove from pan(s). Cool 10 minutes; drizzle with Light Brown Glaze. *If using self rising flour, omit baking powder, baking soda, and salt.
• 4

  For Filling: Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped nuts, and 1 1/2 teaspoons ground cinnamon.
• 5

  For Light Brown Glaze: Heat 1/4 cup butter in 1 1/2 quart saucepan over medium heat until delicate brown. Stir in 2 cups powdered sugar and 1 teaspoon vanilla. Stir in 1-2 tablespoons milk, 1 tablespoon at a time, until smooth and of desired consistency.
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