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Title: Sour Cream Coffee Cake1
Categories: Rice
Yield: 16 Servings
| 1 1/2 | c | Sugar |
| 3/4 | c | Margarine or butter, softene |
| 3 | Eggs | |
| 1 1/2 | ts | Vanilla |
| 3 | c | All-purpose* or Whole wheat flour |
| 1 1/2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 3/4 | ts | Salt |
| 1 1/2 | c | Sour cream |
| APPLE-NUT FILLING | ||
| 1 1/2 | c | Chopped apples |
| 1/3 | c | Packed brown sugar |
| 1 | tb | All-purpose flour |
| 2 | tb | Margarine or butter |
| 1/4 | ts | Ground nutmeg |
| 1/8 | ts | Salt |
| 1/2 | c | Finely chopped nuts |
| BROWN SUGAR FILLING | ||
| 1/2 | c | Packed brown sugar |
| 1/2 | c | Finely chopped nuts |
| 1 1/2 | ts | Ground cinnamon |
| GLAZE | ||
| 1/2 | c | Powdered sugar |
| 1/4 | ts | Vanilla |
| 1 1/2 | ts | Milk |
*if using self-rising flour omit Baking powder, baking soda And salt.
Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the fillings; reserve. Beat sugar, margarine, eggs and vanilla in large bowl on medium speed 2 minutes, scraping bowl occasionally. 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. Sprinkle with 1/3 of the filling. Repeat 2 times. For loaf pans, spread 1/4 of the batter (about 1-1/2 cups) in each pan. Sprinkle each with 1/4 of the filling. Repeat layers.Bake about 1 hour for tube pan or bundt cake pan, about 45 minutes for loaf pans, or until wooden pick inserted near center comes out clean. Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze. APPLE-NUT FILLING:Cook all ingredients except nuts over medium heat, stirring constantly, until apples are tender. Stir in nuts. BROWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all ingredients until smooth. ONE COFFEE CAKE (16 SLICES); 335 CALORIES PER SLICE.
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