Becky posted 04-15-99
SOUR CREAM COFFEE CAKE
(filling recipes follow)
1 1/2 c sugar
3/4 c butter or margarine, softened
1 1/2 tsp vanilla
3 eggs
3 c all purpose* or whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 c sour cream
Glaze (recipe follows)
{*if using self-rising flour, omit the baking powder,
baking soda, and the salt}
Preheat to 325. Grease a 10 x 4 tube pan or a 12 cup bundt pan. Prepare the desired filling and set aside.
In a 2 1/2 quart mixing bowl, beat together the sugar, butter, eggs and vanilla.
Beat on medium speed for 2 minutes making sure to scrape bowl occasionally. On low speed, alternate adding the dry ingredients with the sour cream, beginning and ending with dry ingredients.
Spread about 1/3 of the batter (this is about 2 cups) in the prepared pan. Sprinkle on 1/3 of the filling.
Repeat with the batter and filling 2 more times.
Bake at 325 until a wooden pick inserted near the center comes out clean - about 1 hour.
Cool in the pan for 20 minutes, then remove from pan. Drizzle with glaze.
APPLE NUT FILLING:
1 1/2 c chopped apples
1/3 c packed brown sugar
1 tbsp all purpose flour
2 tbsp butter or margarine
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 c finely chopped nuts
Cook all the ingredients EXCEPT the nuts over medium heat, stirring constantly, until the apples are tender. About 3 to 4 minutes. Remove from heat and stir in nuts.
ALMOND FILLING:
1 package (3 1/2 oz) almond paste
1/2 c powdered sugar
1/4 c butter
1/2 c sliced almonds
Cut up the almond paste. Heat the paste, the powdered sugar, and the butter over medium heat - stir constantly until smooth. Remove from heat. Stir in the almonds.
BROWN SUGAR FILLING:
1/2 c packed brown sugar
1/2 c finely chopped nuts
1 1/2 tsp ground cinnamon
Mix together.
GLAZE:
1/2 c powdered sugar
1/4 tsp vanilla
1 to 2 tsp milk
Mix together, stir until smooth.