Sour Cream Coffee Cake Success!

I LOVE, LOVE, LOVE "Southern Living at Home" decor. The company has now been renamed "Willow House", but I've been an addict for many years. I love beautiful dishes and I love to entertain, so it was a natural fit. I actually became a consultant for the sole purpose of being able to somewhat afford my addiction. My poor husband did not fully comprehend my affinity for the products until he'd already committed "to death do us part." :D It's okay though... he has his own vices that I had been blissfully unaware of as well. So....we'll call it even. :D Anyway, on with the blog. 

One of my most recent Willow House purchases was this beautiful cake plate and cover. 

Don't you just LOVE the ruffle around the edge?? 

I had borrowed a girlfriend's cake plate for the last two years for my husband's birthday cake, so I decided it was high-time I got my own. The problem....my cabinets are so jam packed with other dishes, that this little beauty has to stay on the countertop for the time-being. Well it can't sit there empty, so I looked for something "pretty" to put in it. 

This is one of my favorite cookbooks - a wedding gift from one of my sweet neighbors when we lived in Oregon. I found a recipe for Sour Cream Coffee Cake and thought it sounded tasty and would look pretty. :) It was both! The recipe is below the following pictures if you would like to try it out! 

Cooling on the stovetop.

Sitting on the ruffly cake stand I just adore :)

Mission Accomplished! No empty cake plates in this house, no maam! 

Hmmm.....this could be a problem. Chronic baking could lead to a chronic growing out of my clothes....

Gonna have to really try hard to either exercise a TON of will power and let my husband gain the majority of the weight....or I'm gonna HAVE to make some room in those cupboards! :)

Sour Cream Coffee Cake

Prep: 30 min; Bake: 1 hour; Cool: 30 min  *16 servings

Brown Sugar Filling (Recipe Below)

3 cups all-purpose or whole wheat flour

1 1/2 t. baking powder

1 1/2 t. baking soda

3/4 t. salt

1 1/2 c. sugar

3/4 c. butter or stick margarine, softened

1 1/2 t. vanilla

3 large eggs

1 1/2 c. sour cream

Vanilla Glaze (Recipe Below)

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Heat oven to 350 degrees. Grease bottom and side of angel food cake pan (tube pan), 10x4 inches, 

12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches, with shortening. 

Make Brown Sugar Filling (see recipe below); 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 blended. 

For angel food or bundt cake pan, spread 1/3 of the batter (about 2 cups) in pan, then sprinkle with 1/3 of the filling; repeat twice. For loaf pans, spread 1/4 of the batter (about 1 1/2 cups) in each pan, then sprinkle each with 1/4 of the filling; repeat once. 

Bake angel food or bundt cake pan about 1 hour, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes in pan(s) on wire rack. Remove from pan(s) to wire rack. Cool 20 minutes. Drizzle with Vanilla Glaze (see recipe below). Serve warm or cool. 

Brown Sugar Filling

1/2 c. packed brown sugar

1/2 c. finely chopped nuts (I used pecans)

1 1/2 t. ground cinnamon

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Mix all ingredients.

Vanilla Glaze

1/2 c. powdered sugar

1/4 t. vanilla

2 to 3 t. milk

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Mix all ingredients until smooth and thin enough to drizzle. 

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