Whole Wheat Sour Cream Coffee Cake
photo by Chef Glaucia
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
16 slices
- Serves:
- 16
ingredients
-
Filling
- 1⁄2 cup packed brown sugar
- 1⁄2 cup pecans, chopped (or walnuts)
- 1 1⁄2 teaspoons cinnamon, ground
-
Coffee Cake
- 2 cups white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 cups sugar
- 1⁄2 cup butter, softened
- 2 teaspoons vanilla
- 3 eggs
- 1 1⁄2 cups sour cream
directions
- Mix all filling ingredients. Set aside.
- Heat oven to 350ºF. Grease 12-cup fluted tube cake pan.
- In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In a large bowl, beat sugar, eggs, butter and vanilla with electric mixer on medium speed for about 3 minutes.
- Beat in sour cream and flour mixture alternately on low speed.
- Spread half of the batter in greased pan; sprinkle the filling and top with the remaining batter.
- Bake for about 1 hour or until toothpick inserted near center comes out clean.
- Cool before remove from the pan.
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Reviews
-
This was so good! I was afraid I was not going to get a piece tonight. I took it to the dinner theater at school tonight for the musical. Bye, Bye Birdie, the kids did good. Back to the cake. When I put the batter in the pan I made a well so I could spoon the pecan mixture into. The put the rest of the batter on the top. It is a heavier. It sure taste good with cool whip on top. A bite of cake some pecan mixture and cool whip equals YUMM!! With my oven I'll need to check for doneness at 50 minutes next time I make this. I'm glad I found Glaucia in the Orphanage of the *PAC Fall 2007* game.
RECIPE SUBMITTED BY
Chef Glaucia
United States