Sour Cream Coffee Cake
Prep Time :
20 Minutes
Total Time : 1 Hour
40 Minutes
Servings : 16
Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.
Ingredients
Cake
- 1 box Betty Crocker® SuperMoist® white cake mix
- Vegetable oil and eggs called for on cake mix box
- 225 grams sour cream
Filling
- 110 grams brown sugar
- 75 grams chopped walnuts
- 1 ½ teaspoons ground cinnamon
Light Brown Glaze
- 60 grams butter
- 250 grams powdered sugar
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
Preparation
- Heat oven to 180°C. Grease tube cake pan.
- In small bowl, mix all Filling ingredients; set aside.
- In medium bowl, make cake batter as directed on box. Beat in sour cream.
- Spread 1/3 of the batter in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
- Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
- Meanwhile, in saucepan, heat 60 grams butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.
