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Sour Cream Coffee Cake

Serves: 16
Total Calories: 245

Ingredients

Cinnamon Filling or Almond Filling
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) margarine or butter, , softened
1 1/2 teaspoons vanilla extract
3 eggs
3 cups 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 sour cream
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoon milk

Directions:

1. Heat oven to 325°. Grease tube pan, 10 x 4 inches, or 12-cup bundt cake pan.
2. Prepare Cinnamon Filling set aside.
3. Beat sugar, margarine, vanilla and eggs in 2 1/2-quart 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.
4. Spread one-third of the batter (about 2 cups) in pan sprinkle with one-third of the filling (about 1/3 cup). Repeat 2 times.
5. Bake until toothpick inserted near center comes out clean, about 1 hour. Cool 20 minutes remove from pan. Mix remaining ingredients until smooth and of desired consistency drizzle over coffee cake.


CINNAMON FILLING
Mix all ingredients.


ALMOND FILLING
Cook almond paste, powdered sugar and margarine over medium heat, stirring constantly, until smooth stir in almonds.

1 SERVING: Calories 340 (Calories from Fat 145) Fat 16g (Saturated 5g) Cholesterol 55mg Sodium 410mg Carbohydrates 47g (Dietary Fiber 3g) Protein 5g.

Nutritional Facts:

Serves: 16
Total Calories: 245
Calories from Fat: 69

This Sour Cream Coffee Cake recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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