Classic Sour Cream Coffee Cake

 

Ingredients

Filling

• 1/2

  cup packed brown sugar
• 1/2

  cup chopped pecans
• 1 1/2

  teaspoons ground cinnamon

Coffee Cake

• 3

  cups Gold Medal™ all-purpose or whole wheat flour
• 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
• 1

  to 2 tablespoons milk
• 
  

Steps

1  Heat oven to 350°F. 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.