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Sour Cream Coffee Cake Recipe

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This recipe for Sour Cream Coffee Cake, by , is from The Grow Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Shelton
Added: Monday, June 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Brown Sugar Filling
1/2 c packed brown sugar
1/2 c finely chopped nuts
1 1/2 tsp ground cinnamon
Mix all ingredients.

Cake
3 c all-purpose or whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 c sugar
3/4 c butter, softened
1 1/2 tsp vanilla
3 large eggs
1 1/2 c sour cream

Vanilla Glaze
1/2 c powdered sugar
1/4 tsp vanilla
2 to 3 tsp milk
Mix all ingredients until smooth and thin enough to drizzle.

Directions:
Directions:
1. Heat oven to 350. Grease bottom and side of angel food cake pan (tube pan), 10x4 in., 12-cup bundt cake pan or 2 loaf pans, 9x5x3 in., 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 c) 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 c) 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.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 min; Bake 1 hr; Cool 30 min.

 

 

 

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