Sour Cream Coffee Cake
5/23/2011
Delicious coffee cake, perfect for brunch or entertaining anytime.
© Pamela's Products, Inc.
filling:
1 cup walnuts or pecans
1/4 cup white sugar
1/4 cup light brown sugar
2 tsp cinnamon
1/2 cup currents or raisins
Optional: soak in a cup of hot water for a couple minutes, drain
Cake:
2 cups Pamela's Baking ; Pancake Mix
2/3 cup butter
1 cup white sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
Glazes: add additional water if needed for pourable consistency
Lemon or Orange Glaze:
1 cup powdered sugar
2 tbsp soften butter
2 tbsp orange juice, lemon juice or water
pinch of salt
zest of 1 orange or lemon
OR
Vanilla Glaze:
1-1/2 cups powdered sugar
2 tbsp boiling water
1-1/2 tsp corn syrup
3/4 tsp vanilla
Preheat oven to 350°.
Place all the filling ingredients into a food processor and pulse until the nuts are medium pieces. Set aside.
To make the cake, soften butter, add sugar, then cream together on medium for about 4 minutes or until well blended. Add eggs one at a time scraping the sides of the bowl as necessary. Blend in vanilla. Reduce mixer to low speed and alternately add Pamela's Baking ; Pancake Mix and sour cream three times each. Mix just enough to incorporate. Butter or grease a 9-inch bundt or spring pan. Spoon 1/3 of the cake batter into pan, completely covering the pan bottom. Save two tablespoons of filling for the top. Sprinkle 1/2 of the remaining filling over batter evenly, cover with half of the remaining batter, cover with the remaining half of the filling spread evenly over the batter layer. Top with a layer of the remaining batter. Sprinkle the saved two tablespoons of filling over the top for looks. Take a knife and insert straight down into batter and using a sawing motion, move up and down around the pan in a zig zag motion in 1-inch intervals to marbleize the cake. Do not smooth out the batter. For a pretty cake, add some full size pecans, or walnut halves on top. Bake for 45 to 50 minutes or until toothpick inserted into the center comes out clean. Remove cake from oven and while still warm, run a knife around the edges of the pan (and center if using a bundt pan). Let cool and remove from pan.
Make the glaze by mixing glaze ingredients together until creamy. Glaze cake by pouring a thin stream of icing back and forth for a stylish touch.