Sour Cream Coffee Cake

I made this coffee cake for a family brunch, and it was super delicious!

Sour Cream Coffee Cake

Ingredients:

Brown Sugar Filling:
     1/2 c. packed brown sugar
     1/2 c. finely chopped nuts
     1 1/2 tsp. ground cinnamon

Coffee Cake:
     3 c. flour (you can also use whole wheat flour)
     1 1/2 tsp. baking powder
     1 1/2 tsp. baking sode
     3/4 tsp. salt
     1 1/2 c. granulated sugar
     3/4 c. butter or margarine, softened
     1 1/2 tsp. vanilla
     3 large eggs
     1 1/2 c. sour cream

Glaze:
     1/2 c. powdered sugar
     1/4 tsp. vanilla
     2 to 3 tsp. milk

Instructions:

1) Heat oven to 350F.  Grease bottom and side of 10x4" angel food cake pan (you can also use 2 each 9x5" loaf pans).

2) In small bowl, stir all filling ingredients until well mixed; set aside.

3) In large bowl, stir flour, baking powder, baking soda and salt until well mixed.

4) In another large bowl, beat granulated sugar, butter, 1 1/2 tsp. vanilla and eggs.  Slowly add flour mixture and sour cream until well blended.

5) Spread 1/3 of the batter in pan, then sprinkle with 1/3 of the filling (from step 1).  Repeat until ingredients are used up.    Bake for 1 hour (or loaf pans for 45 min). 

6)  Cool 10 minutes on wire rack, then remove from pan and cool for additional 20 minutes. 

7) In the meantime, combine all glaze ingredients and stir until smooth enough to drizzle.  Drizzle glaze over coffee cake.  Serve warm or cool.