Coffee Cake Recipe

Nothing goes better with coffee in the morning than coffee cake. Or any time of day. This classic sour cream coffee cake is adapted from Betty Crocker.



1/2 cup packed brown sugar 

1/2 cup chopped pecans

1 1/2 teaspoons ground cinnamon

Coffee Cake

3 cups 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, softened

1 1/2 teaspoons almond extract

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

  • Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. If using mini-bundt pans, bake only 15 minutes.

  • 2

    In small bowl, mix all Filling ingredients; set aside until ready to use

  • 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 almond extract 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.


Lori EllisComment