Sour Cream Coffee Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||3⁄4 Cup (12 tbs), softened|
|Vanilla||1 1⁄2 Teaspoon|
|All purpose flour/Whole wheat flour||3 Cup (48 tbs) (Gold Medal)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs), firmly packed|
|Chopped pecans/Walnuts/any other nuts like walnuts||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs) (Room Temperature)|
|Light brown glaze/Honey/maple syrup||1⁄2 Cup (8 tbs) (To Moisten The Cake)|
Heat oven to 350°.
Grease tube pan, 10x4 inches, 12-cup bundt cake pan or 2 baking pans, 9 x 5 x 3 inches.
Beat sugar, margarine, eggs and vanilla in large mixer bowl on medium speed, scraping bowl occasionally, 2 minutes.
Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.
For tube or bundt cake pan, spread 1/3 of the batter (about 2 cups) in pan and sprinkle with 1/3 of the Filling (about 6 tablespoons); repeat 2 times.
For loaf pans, spread 1/4 of the batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 of the Filling (about 5 tablespoons); repeat.
Bake until wooden pick inserted near center comes out clean, about 1 hour.
Cool slightly; remove from pan(s).
Cool 10 minutes; drizzle with Light Brown Glaze.