I should do a disclaimer here. It took me more that 30 minutes to prep. Probably closer to 45 or 50 minutes. Also, you can use regular all purpose flour. So here's the recipe courtesy of Betty Crocker's Cookbook:
Sour Cream Coffee Cake
Prep: 30 min; Bake: 45 min; Cool: 30 min; *16 Servings
Brown Sugar Filling (see below)
3 c whole wheat 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 butter
1 1/2 tsp vanilla
1 1/2 c sour cream
Vanilla Glaze (see below)
1. Heat oven to 350 degrees. Grease bottom and sides of 2 loaf pans with shortening.
2. Make Brown Sugar Filling; set aside. Mix flour, baking powder, baking soda, and salt; set aside.
3. Beat sugar, butter, vanilla, and eggs in large bowl with electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat about 1/4 of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
4. Spread 1/4 of the batter (about 1 1/2 cups) in each pan, then sprinkle each with 1/4 of the filling; repeat once.
5. Bake for about 45 minutes, or until a toothpick inserted near the center comes out clean. Cool 10 minutes in pans on wire rack. Remove from pans to wire rack. Cool an additional 20 minutes. Drizzle with Vanilla Glaze. Serve warm or cool.
Brown Sugar Filling
1/2 c packed brown sugar
1/2 c finely chopped nuts
1 1/2 tsp ground cinnamon
1. Mix all ingredients.
Vanilla Glaze
1/2 c powdered sugar
1/4 tsp vanilla
2 to 3 tsp milk
1. Mix all ingredients until smooth and thin enough to drizzle.
If you decide to make it, I hope that you enjoy it as much as we did! Have a happy Sunday, and thanks for stopping by my blog!