Sour Cream Coffee Cake, Betty Crocker Modified.
Ingredients
Coffee Cake
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 eggs
1 pint sour cream
Glaze
2 TBS powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons whole milk
Directions
1. Heat oven to 350ºF.
Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
Beat in flour mixture alternately with sour cream on low speed.
4. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
5. Mix powered sugar and milk until smooth drizzle over top of cake.
I have made over a 100 of these over the last three years. Rave reviews from the Grand kiddies.
The original recipe calls for a walnut filling and topping, didn't go over well with my audience.
With some sprinkles of green, purple and yellow sugar, that would make a great quick-bread version of King Cake!
I looked for a picture of yours but can't find that exact recipe. They do have a couple sour cream coffee cakes that look good.
I don't think this is exactly a coffee cake, but this one is at the top of the stack to make tomorrow and, instead of milk, I could use the rest of my creme fraiche and some sour cream. My daughter has a couple apples to spare I need for it and which I am waiting for:
Your chicken and stuffing sound wonderful. I like to roast a whole chicken and use the drippings for gravy on my mashed potatoes. I never saw your brand of stuffing mix.
I don't have any at the moment, but when my bread starts getting too old (now they put stuff in it to preserve it longer unless you buy fresh-baked) I get my cookie racks out and dry the bread. Then it will keep for months, and I can use it for stuffing and other uses.
I'm leery of eating bread with so much preservatives in it. If it's too old, I don't want to eat it even though there are no signs of mold on it.