Pamela’s Sour Cream Coffee Cake

Filling:
1 cup walnuts or pecans
1/4 cup white sugar
1/4 cup light brown sugar
2 teaspoons cinnamon
1/2 cup currents or raisins optional (soak in hot water for a couple minutes until plump, drain)

Cake:
2 cups Pamela’s Baking & Pancake Mix
2/3 cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream

Glazes: (add additional water if needed for pourable consistency)
Lemon or Orange Glaze:
1 cup powdered sugar
2 Tablespoons soften butter
2 Tablespoons orange juice, lemon juice or water
pinch of salt
zest of 1 orange or lemon
Mix together until creamy.

Vanilla Glaze:
1-1/2 cups powdered sugar
2 Tablespoons boiling water
1-1/2 teaspoons corn syrup
3/4 teaspoon vanilla
Mix together until creamy.

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 about 4 minutes or until well blended. Add eggs one at a time scraping sides of bowl as necessary. Blend in vanilla. Reduce mixer to low speed and alternately add Pamela’s Baking & Pancake Mix and sour cream three times. Mix just to incorporate.

Butter or grease a 9-inch bundt or spring pan. Spoon 1/2 batter into bottom, covering complete pan bottom. Sprinkle 1/2 of Filling over batter evenly, repeat with layer of batter, then sprinkled remaining Filling evenly over batter. 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 in 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.

Glaze by pouring a thin stream of icing back and forth over cake for a pretty touch.