Sour Cream Coffee Cake

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Sour Cream Coffee Cake


//Servings: 24



1/2 C Brown Sugar
2 Tbs. Margarine
1/2 C finely chopped nuts (walnuts) *optional
3/4 tsp Ground Cinnamon


3 C Flour
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
3/4 tsp Salt
1 1/2 C Sugar
3/4 C Margarine, softened
1 1/2 tsp Vanilla
3 Large eggs
1 1/2 C Sour Cream


1 C Powdered Sugar
3 Tbs. Milk
1/2 tsp Vanilla


1. Preheat oven to 325 degrees. Grease a 9X13 pan 2. Combine the filling until crumbly (note: if you omit the nuts, double the brown sugar) 3. In a separate bowl, combine flour, baking powder, baking soda and salt 4. In a kitchen aid mixer (or separate bowl) cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes 5. Add flour mixture and sour cream to wet ingredients (kitchen aid) alternately, 1/3 at a time, beating on low speed until combined. 6. Pour 1/2 the batter into the pan. Sprinkle with 1/2 the filling. Repeat to create 2 layers. 7. Bake for 45 minutes until a toothpick or butter knife inserted comes out clean. 8. Combine the glaze ingredients, and drizzle over cooled coffee cake. Cut into 24 pieces


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