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.

Ingredients

Filling

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