Vanilla-Glazed Sour Cream Coffee Cake
Bake: 1 hour/ cool 15 min. 350 degrees
*Don't let the sour cream scare you! I'm not
a huge fan of sour cream but I cannot get
enough of this coffee cake.

1/2 c. packed brown sugar Vanilla Glaze:
1/2 c. finely chopped nuts (optional) 1/2 cup powdered sugar
1 1/2 tsp groud cinnamon 1/4 tsp vanilla
1 1/2 c. granulated sugar 2-3 tsp milk
3/4 c. (1 1/2 sticks) margarine or butter at room temp.
1 1/2 tsp vanilla
3 eggs
3 c. all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 c. sour cream

1.Heat oven to 350. Grease bottom and sides of bundt pan with shortening (or you can just use regular bread pans).
2.Mix brown sugar, nuts and cinnamon-- set aside.
3.Beat the granulated sugar, margarine, vanilla and eggs in a large bowl with the electric mixer on medium speed, 2 min.
4.Mix the flour, baking powder, baking soda, and salt in a medium bowl. Beat about 1/3 of the flour mixture into the sugar mixture on low speed until well blended. Beat in about 1/2 c. of the sour cream until blended. Repeat with remaining flour mixture and sour cream.
5.Spread 1/3 of the batter (about 2 cups) into the greased pan. Sprinkle with 1/2 of the brown sugar mixture. Repeat layers once. Spread with remaining batter.
6.Bake about 1 hour or until a toothpick inserted near the center comes out clean.
7.Place the pan on a wire cooling rack and cool for 5 min.
8.For the glaze just mix all the ingredients together in a small bowl.
9.Dip a small spoon into glaze. Spread glaze over top of cake, letting the glaze drip down sides of cake and off sppon. Serve cake warm or cool.