Heat oven to 350°F. Grease and flour 12-cup Bundt® or tube pan; set aside. (If using no-stick cooking spray, do not flour pan.)
Combine sugar and 3/4 cup butter in bowl. Beat at medium speed until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed.
Add all remaining cake ingredients. Beat at low speed, scraping bowl often, until smooth.
Spoon batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely.
Stir together powdered sugar and 1 tablespoon butter in bowl. Beat with whisk, adding enough milk for desired glazing consistency. Drizzle over cooled cake.
*Substitute 1 teaspoon almond, lemon or orange extract.
Toasted Coconut Snack Cake: Gently stir in 1/2 cup toasted pecans, walnuts or almonds and 3/4 cup coconut into cake mixture. Bake and glaze cake as directed above. Sprinkle toasted coconut over glazed cake.
Cranberry Orange Snack Cake: Gently stir in 1 cup sweetened dried cranberries and 1 tablespoon grated orange zest into cake mixture. Bake as directed above. Substitute orange juice for milk in glaze.
- Cover; store at room temperature up to 3 days. Unglazed cake may be frozen up to 2 months. Wrap in plastic freezer wrap and aluminum foil.
- Any of the flavor variations can be made into cupcakes. Prepare cake batter as directed above. Spoon batter into paper-lined or lightly greased muffin cups filling 3/4 full. Bake 18-22 minutes or until cupcakes are lightly browned.
- If desired, omit glaze; sift powdered sugar over cooled cake.