Easy Sour Cream Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 16 servings.
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.
Ingredients
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1 cup butter, softened
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1-1/2 cups sugar
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3 large eggs
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1 teaspoon each almond, lemon and vanilla extract
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2-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 cup sour cream
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FILLING:
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1/3 cup chopped pecans
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3 tablespoons sugar
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1 tablespoon ground cinnamon
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GLAZE:
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1 cup confectioners' sugar
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2 tablespoons milk
Directions
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1.
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.
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2.
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.
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3.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts
1 piece: 349 calories, 17g fat (9g saturated fat), 81mg cholesterol, 265mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 4g protein.
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