BETTY CROCKER’S SOUR CREAM COFFEE CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast Cakes

Filling:
1/2 cup packed brown sugar
1/2 cup finely chopped pecans
1 1/2 teaspoons cinnamon
Cake:
1 1/2 cups sugar
3/4 cup butter — softened
3 eggs
1 1/2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 teaspoon milk — (1 to 2)

Grease tube, bunt pan, or 2 loaf pans.

Filling: Mix

Cake: Beat on medium speed the sugar, butter, eggs and vanilla. Then add dry ingredients alternately with the sour cream. Beat on low speed.

Spread 2 cups of batter in pan. Sprinkle with 1/3 of the filling. Repeat 2 times.

For loaf pans: Spread 1 1/2 cups in each pan. Sprinkle 1/4 filling on. Repeat.

Bake 1 hour for bunt or tube pan — 45 minutes for loaf pans. Bake at 350°. Test for wooden pick to come out clean.

Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze that has been mixed until smooth.


Per Serving (excluding unknown items): 4978 Calories; 229g Fat (41.1% calories from fat); 70g Protein; 668g Carbohydrate; 13g Dietary Fiber; 1162mg Cholesterol; 6031mg Sodium. Exchanges: 19 Grain(Starch); 2 1/2 Lean Meat; 1 Non-Fat Milk; 43 1/2 Fat; 24 Other Carbohydrates.

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