Pop-Tarts Halloween Sour Cream Coffee Cake

From the kitchen of Cookin' Canuck
Basic coffee cake recipe adapted fromĀ 
Cooking Light

3 Choc-o-Lantern (Frosted Chocolate Fudge) Pop-Tarts

2 cups granulated sugar
10 tbsp unsalted butter, softened
1/2 cup (4 oz.) block-style cream cheese
2 large egg white
1 large egg
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream
1/2 tsp vanilla extract

1 cup powdered sugar
1 tbsp plus 1 tsp milk
1 tsp vanilla extract
Orange gel icing color or food coloring

Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with cooking spray.

Roughly chop the Pop-Tarts and set aside.

In the bowl of a stand mixer (or in a large bowl, using a hand mixer), beat granulated sugar, softened butter, and cream cheese at medium until light and fluffy, 3 to 4 minutes. Add egg whites and whole egg, one a time, mixing after each addition.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. With the mixer set to low, spoon in the flour mixture and sour cream, alternating, beginning and ending with the flour mixture. Mix in pure vanilla extract.

Spoon half of the batter into the prepared Bundt pan. Sprinkle the chopped Pop-Tarts evenly over the batter. Spoon the remaining batter over the Pop-Tarts and spread evenly to cover the Pop-Tarts.

Bake until a wooden toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Remove from oven and let the cake cool in the pan for 10 minutes, sitting on a wire rack. Invert the pan onto the wire rack and cool cake completely.

In a small bowl, whisk together powdered sugar, milk and vanilla extract. Add orange food coloring or gel icing color.

Place cake on serving platter and evenly pour the glaze over the cake. Lightly sprinkle with powdered sugar. Serve.

Serves 16.