BETTY CROCKER PEACH CAKE RECIPES RECIPES

Name: Classic Sour Cream Coffee Cake
Prep time: 20 min
Total time: 1 h 40 min
Yield: 16
Cuisine: German
Ingredients: 1/2 cup packed brown sugar; 1/2 cup chopped pecans; 1 1/2 teaspoons ground cinnamon; 3 cups Gold Medal™ 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 or margarine, softened; 1 1/2 teaspoons vanilla; 3 eggs; 1 1/2 cups sour cream; 1/4 cup butter; 2 cups powdered sugar; 1 teaspoon vanilla; 1 to 2 tablespoons milk

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CLASSIC SOUR CREAM COFFEE CAKE RECIPE - BETTYCROCKER.C…

Classic Sour Cream Coffee Cake Recipe - BettyCrocker.c… image

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

Provided by Betty Crocker Kitchens

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 16

Ingredients

1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon
3 cups Gold Medal™ 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 or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps:

Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
In small bowl, mix all Filling ingredients; set aside.
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 vanilla 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.
Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
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.
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.

Nutrition Facts : Calories 430 , CarbohydrateContent 60 g, CholesterolContent 85 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 370 mg, SugarContent 41 g, TransFatContent 1 g

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