Sour Cream Coffee Cake
BYU foods lab
Ingredients:
Filling
- 1/2 cup brown sugar
- 2 Tbsp butter
- 1/2 cup finely chopped nuts (optional)
- 3/4 tsp ground cinnamon
Cake
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cup sugar
- 3/4 cup butter, softened
- 1 1/2 tsp vanilla
- 3 large eggs
- 1 1/2 cup sour cream or plain yogurt
Glaze
- 1 cup powdered sugar
- 3-4 tbsp milk
- 1/2 tsp vanilla
Directions:
- Preheat oven to 325°. Grease and flour one 12 cup tube pan.
- Combine filling ingredients and mix until crumbly. Set aside.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, cream butter, sugar, vanilla, and eggs. Continue to beat on medium speed for 2 minutes.
- Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.
- Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers.
- Bake for 1 hour (may take longer in some ovens), until a toothpick inseted into the center comes out clean.
- Cool in the pan for 10 minutes. Using a knife, separate the cake from the pan around the outside edge.
- Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.