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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:

  1. Preheat oven to 325°. Grease and flour one 12 cup tube pan.
  2. Combine filling ingredients and mix until crumbly. Set aside.
  3. Combine flour, baking powder, baking soda, and salt in a bowl.
  4. In a large bowl, cream butter, sugar, vanilla, and eggs. Continue to beat on medium speed for 2 minutes. 
  5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.
  6. 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.
  7. Bake for 1 hour (may take longer in some ovens), until a toothpick inseted into the center comes out clean.
  8. Cool in the pan for 10 minutes. Using a knife, separate the cake from the pan around the outside edge.
  9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.