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Easy Sour Cream Coffee Cake Recipe

This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.

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Easy Sour Cream Coffee Cake Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 16 Servings

20 45 65

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon each almond, lemon and vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream
FILLING:
1/3 cup chopped pecans
3 tablespoons sugar
1 tablespoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake. Yield: 16 servings.

Nutritional Analysis: 1 piece equals 349 calories, 17 g fat (9 g saturated fat), 81 mg cholesterol, 265 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Sour Cream Coffee Cake in Best of Country Breads , p26