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Cook'n with Betty Crocker 
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Sour Cream Coffee Cake |
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Serves: 16 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Sour Cream Coffee Cake recipe on the web!!Prep: 30 min; Bake: 1 hr; Cool: 30 min Brown Sugar Filling (see recipe) _ cups all-purpose or whole wheat flour _ 1/2 teaspoons baking powder _ 1/2 teaspoons baking soda ___ teaspoon salt _ 1/2 cups sugar ___ cup butter or stick margarine, softened 1 1/2 teaspoons vanilla extract _ large eggs _ 1/2 cups sour cream Vanilla Glaze (see recipe) 1. Heat oven to 350°. Grease bottom and side of angel food cake pan (tube pan), 10 X 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches, with shortening. 2. Make Brown Sugar Filling; set aside. Mix flour, baking powder, baking soda and salt; set aside. 3. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended. 4. For angel food or bundt cake pan, spread one-third of the batter (about 2 cups) in pan, then sprinkle with one-third of the filling; repeat twice. For loaf pans, spread one-fourth of the batter (about 1 1/2 cups) in each pan, then sprinkle each with one-fourth of the filling; repeat once. 5. Bake angel food or bundt cake pan about 1 hour, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes in pan(s) on wire rack. Remove from pan(s) to wire rack. Cool 20 minutes. Drizzle with Vanilla Glaze. Serve warm or cool. Brown Sugar Filling 1/2 cup packed brown sugar 1/2 cup finely chopped nuts 1 1/2 teaspoons ground cinnamon Mix all ingredients. Vanilla Glaze 1/2 cup powdered sugar 1/4 teaspoon vanilla 2 to 3 teaspoons milk Mix all ingredients until smooth and thin enough to drizzle. *If using self-rising flour, omit baking powder, baking soda and salt. **Spreads with at least 65% vegetable oil can be used. NUTRITION FACTS: 1 Slice:; Calories 355 (Calories from Fat 145); Fat 16g (Saturated 9g); Cholesterol 75mg; Sodium 360mg; Carbohydrate 49g (Dietary Fiber 1g); Protein 5g % DAILY VALUE:; Vitamin A 12%; Vitamin C 0%; Calcium 6%; Iron 8% DIET EXCHANGES:; Not Recommended From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
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