Sour Cream Coffee Cake (for Cuisinart)
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Makes: one bundt cake -or- 12 bundlette cakes
Filling:
1 c. brown sugar
1-1/2 t. cinnamon
1-1/2 t. nutmeg
1 to 1-1/2 c. finely chopped nuts
Cake:
1/2 c. unsalted butter or shortening
1 c. sugar
1/2 c. brown sugar
1-1/2 t. vanilla
3 eggs
3 c. all-purpose flour
1-1/2 t. baking powder
1-1/2 t. baking soda
1/2 t. salt
1-1/2 c. sour cream -or- 1-1/2 c. plain yogurt
Preheat oven to 350 degrees Fahrenheit (300 F for convection).
Spray pans lightly with cooking spray.
For filling, combine brown sugar, spices, and nuts in large bowl
of food processor; pulse 3-4 times to blend. Remove mixture to
another bowl and set aside for use as filling and topping later.
Beat butter, sugars, vanilla, and eggs in large bowl of food
processor until creamy. Add dry ingredients and sour cream
(or yogurt); process until well-blended (DO NOT OVERMIX).
Spread 1/3 of batter in prepared pan and sprinkle with 1/3 of
the reserved topping mixture; repeat twice. Bake 45-55 minutes,
or until cake tests done.
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