A great breakfast treat, this is moist and sweet, great with your morning coffee
Ingredients:
1 cup butter (softened)
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups sour cream
1 teaspoon salt
Filling:
3/4 cup sugar
2 tablespoon cinnamon
1/2 cup nuts (optional: pecans or walnuts chopped)
Glaze:
1 cup confectioners sugar
1 teaspoon cinnamon
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat your oven to 350 degrees, grease a bundt pan, tube pan or 9″ x 13″ cake pan
In the bowl of a stand mixer with a paddle attachment add the sugar and butter. Mix until light and fluffy then slowly add the eggs one at a time, Beat in the vanilla extract. In a separate bowl add the flour, baking soda, baking powder and salt, Whisk to incorporate. With the mixer at a slow speed add in the flour ingredients and the sour cream alternating until smooth. Spoon in the nuts and hand mix until well distributed. For the filling add all the ingredients together in a medium bowl and whisk together. Add the batter to the prepared pan one third at a time and sprinkle with the filling after each layer. Bake in the center of your oven for approximately one hour. The cake can be tested with a thermometer when done should read 210 degrees or test with a toothpick to ensure the batter is fully cooked…After inserted it should come out cleanly. If you are using a bundt or tube pan allow to cool about 10 minutes before inverting onto a cooling rack. While the coffee cake is cooling make the glaze by adding all ingredients together until you achieve a smooth slightly runny consistency. (you may need to add in a little more milk) Allow the coffee cake to cool completely then drizzle the glaze over the cake.
Enjoy
Chef Brian Klauss
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