Tuesday, November 4, 2014

Charlotte's Coffee Cake

Butter for greasing pan
Cinnamon Filling:
1/3 cup brown sugar
4 Tbsp. softened butter
 2 Tbsp. flour
1 Tbsp. cinnamon
Coffee Cake:
3 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
2 tsp. vanilla
16 oz sour cream
powdered sugar

Heat the oven to 350*. Grease a Bundt pan, making sure you get into all the grooves. Combine the ingredients for the cinnamon filling in a bowl and blend them with your fingers. In another bowl, combine flour, powder, soda, and salt. Set both mixtures aside. In a large bowl, use a wooden spoon to mix the sugar into the butter until soft and smooth. Beat in the eggs one at a time. Then beat in the vanilla and sour cream. Add the flour mixture a little at a time, beating well after each addition. Spoon half of the batter in pan and sprinkle the cinnamon filling on top. Pour in the remaining batter. Drag a knife back and forth to swirl. Bake the coffee cake for 50-60 minutes. Let the cake cool in the pan for 10 minutes. Then invert on wire rack and cool. Dust with powdered sugar.

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