In about 20 minutes you can make this 16-serving, tantalizingly rich classic sour cream coffee cake with its delicious brown sugar and nut and spice filling.
- Filling
- Half-cup of brown sugar (packed)
- Half-cup pecans (chopped)
- 1½ teaspoons ground cinnamon
- 3 cups flour
- ¾-cup softened butter
- 3 eggs
- 1½ cups sour cream
- 1½ teaspoons baking soda
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ cups sugar (granulated)
- ¾ teaspoon salt
- 1½ teaspoons vanilla
- Glaze
- 2 cups powdered sugar
- ¼ cup butter
- 1 teaspoon vanilla
- 2 tablespoons milk
Heat the oven to 350ºF. Grease the cake pan, either a 10-inch angel food cake pan or a 12-cup fluted tube cake pan. Mix all of the filling ingredients in a bowl and set it off to the side. In another bowl mix the flour, baking soda, salt, and baking powder, and then set that aside.
Next use a large bowl and an electric mixer to blend ¾-cup butter, the sugar, the vanilla, and the eggs for about 2½ minutes and then alternate beating in the sour cream and flour on a low mixer speed. Next spread about one-third of the batter into the pan and sprinkle it with about one-third of the filling. Repeat this twice. Then bake it for about one hour or until you can poke a toothpick in and have it come out clean. Give it about ten minutes to cool before you remove it from the pan onto a wire rack and let it cool about ten more minutes. Use a saucepan to heat up ¼-cup butter until light brown, then remove it from the heat and stir in the powdered sugar and 1 teaspoon of vanilla. Next stir in the milk, a little at a time, just until the glaze is nice and smooth, and also thin enough to drizzle over the cake.
Now enjoy this gourmet coffee cake with your gourmet Kona coffee!