Monday, April 9, 2012

Classic Sour Cream Coffee Cake from Betty Crocker

The budnt cake recipes continue because I'm going to get my money's worth out of a pan that I paid full price for! Also, this cake was really good. I highly recommend it.


  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 1/2 teaspoons ground cinnamon
Coffee Cake
  • 3 cups all-purpose
  • 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
Light Brown Glaze
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk 
  1. Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
  2. In small bowl, mix all Filling ingredients; set aside.
  3. 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.
  4. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
  5. 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.
  6. 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.    
My drizzle sucks. I'm clearly not Martha Stewart.

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