Heat oven to 350 degF. Grease bottom and sides of
two 9x5in loaf pans with shortening or spray with
cooking spray.
In a small bowl, stir all filling ingredients until
well mixed; set aside. In a large bowl, stir flour,
baking powder, baking soda, and salt until well
mixed. Set aside.
In another large bowl, beat granulated sugar,
butter, vanilla, and eggs with an electric mixer
on medium speed for 2 minutes, scraping the bowl
occasionally. Beat about 1/4 of the flour mixture
and sour cream alternately into sugar mixture on
low speed until blended.
Spread 1/4 of the batter (about 1 1/2 c) into each
pan, then sprinkle each with 1/4 of the filling.
Repeat once for each pan. Bake approximately 45
minutes or until toothpick inserted near the
centre comes out clean. Cool 10 minutes in refrigerator on wire rack. Remove from pan to wire
rack. In small bowl, combine all glaze ingredients
until smooth and thin enough to drizzle. Drizzle
glaze over coffee cake and serve.
Originally Submitted
3/31/2012
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