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Sour Cream Coffee Cake

Holidaycooking's picture
  Sugar 1 1⁄2 Cup (24 tbs)
  Margarine/Butter 3⁄4 Cup (12 tbs), softened
  Eggs 3 Small
  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
  Salt 1⁄4 Teaspoon
  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.
Prepare Filling.
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.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7138 Calories from Fat 2638

% Daily Value*

Total Fat 301 g462.3%

Saturated Fat 99.4 g497.1%

Trans Fat 0 g

Cholesterol 782.5 mg260.8%

Sodium 3792.1 mg158%

Total Carbohydrates 1067 g355.7%

Dietary Fiber 16.5 g65.8%

Sugars 671.5 g

Protein 70 g139.5%

Vitamin A 196% Vitamin C 6.5%

Calcium 125.6% Iron 139.3%

*Based on a 2000 Calorie diet


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Sour Cream Coffee Cake Recipe