Yummy whole wheat coffee cake! With layers inside, containing brown sugar, cinnamon and walnuts. Yum!
I made the above-pictured whole wheat coffee cake for Christmas morning, to celebrate Jesus’ birthday! My 2.5-year old had great fun pushing in all the candles, then blowing them all out. 🙂 The picture is half a recipe, a full recipe makes it much thicker.
Sour Cream Coffee Cake
3 cups whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups sugar
3/4 cup butter or margarine, softened
1 1/2 tsp vanilla
1 1/2 cup sour cream
Brown sugar filling (recipe below)
Vanilla Glaze (recipe below)
Heat oven to 350. Grease bottom and side of angel food cake pan (tube pan), 10×4″, 12-cup bundt pan or 2 loaf pans, 9x5x3″, with shortening.
Make brown sugar filling, set aside. Mix flour, baking powder, baking soda and salt, set aside. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until well blended.
For angel food or bundt cake pan, spread one-third of the batter in pan, then sprinkle with one-third of the filling; repeat twice. For loaf pans, spread one-fourth of the batter in each pan, then sprinkle each with one-fourth of the filling; repeat once.
Bake angel food or bundt cake pan for about 1hr, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan to wire rack. Cool 20 minutes. Drizzle with vanilla glaze.
Brown Sugar Filling
1/2 cup packed brown sugar
1/2 finely chopped nuts
1 1/2 tsp ground cinnamon
1/2 cup powdered sugar
1/4 tsp vanilla
2-3 Tbsp milk
Mix all ingredients until smooth thin enough to drizzle.
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