"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Sour Cream Coffee Cake Recipe

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

Jenifer Seiter


1 1/2 cups sugar
3/4 cup butter or margarine, softened
1 1/2 tsp vanilla
3 eggs
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups sour ream

Almond Filling
1 pkg (3 1/2 oz) almond paste, cut up
1/2 cup powdered sugar
1/4 cup margarine or butter
1/2 cup sliced almonds

Brown Sugar Filling
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1 1/2 tsp ground cinnamon

1/2 cup powdered sugar
1/4 tsp vanilla
1-2 tsp milk

Heat oven to 325. Grease bundt cake pan. Prepare and use one of the fillings, either Almond or Brown Sugar and reserve. For Almond, heat almond paste, sugar, and butter over medium heat stirring constantly until smooth; stir in almonds. For Brown Sugar, mix sugar, nuts, and cinnamon. For cake, beat sugar, butter, vanilla, and eggs in bowl on medium speed, scraping bowl occasionally for 2 minutes. Beat in flour, baking powder, baking soda, and salt 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. Repeat 2 times. Bake until toothpick inserted in center comes out clean, about 1 hour; cool 20 minutes. Remove from pan; drizzle with glaze. For glaze, mix until smooth.




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