Sour Cream Coffee Cake
Cinnamon, Brown Sugar all wrapped up in a light delicate Sour Cream Coffee Cake. Awesome for Dessert or Breakfast
Ingredients
Filling
- 1/2 cup Brown Sugar Packed firm
- 1/2 cup Pecans Chopped
- 1 1/2 tsp Cinnamon
Coffee Cake Batter
- 3 cups All purpose Flour
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 cup granulated sugar
- 3/4 cup Butter
- 1 1/2 tsp Vanilla
- 3 Eggs
- 1 1/2 cup Sour Cream
Glaze
- 1/4 cup Butter/Margarine
- 2 cups powdered Sugar
- 1 tsp Vanilla
- 1-2 tbsp milk
Instructions
Heat oven to 350 ° Grease a 12 – cup bunt pan or 10 inch tub cake pan
Filling
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Pack brown sugar firm and place in bowl, add 1.2 cup of chopped pecans and 1 1/2 tsp of Cinnamon
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set aside
Coffee Cake
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In a medium bowl mix your flour, baking powder, baking soda and salt and set aside.
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In a Large bowl, beat your butter, sugar, vanilla and eggs beat with your mixer on medium speed until smooth, make sure to scrap the sides of the bowl down to incorporate all of the ingredients.
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Beat Flour and Sour Cream in alternately on low speed until batter is smooth.
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Spread 1/3 of the batter in your greased pan. Sprinkle with 1/3 of your filling.
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Repeat this twice
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Bake about 1 hour or until a cake tester (or toothpick) comes out clean. Cool 10 Minutes and remove from pan.
Glaze
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In a sauce pan, heat 1.4 cup butter over medium heat until melted. remove from heat. Stir powdered sugar and 1 teaspoon of Vanilla. Stir in milk, T tablespoon at t time until glaze is smooth and thin enough to drizzle.
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Drizzle cake
Recipe Notes
You will notice in my pictures I took creative license and made individual coffee cakes. The process is the same just smaller portions.