Perfect Coffee Cake

Perfect Coffee Cake
Perfect Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    t baking powder

  • 1

    t baking soda

  • 3/4

    t salt

  • 3

    c plus 1 T all purpose flour

  • 3/4

    c chopped pecans

  • 1/3

    c packed brown sugar

  • 1 1/4

    t ground cinnamon

  • 1 1/2

    c granulated sugar

  • 3/4

    c butter, softened

  • 2 1/2

    t vanilla extract

  • 3

    large eggs

  • 1

    (16 oz) container sour cream

  • 1

    c powdered sugar

  • 4 to 6

    t milk

Directions

1. Preheat oven to 350. Grease 12 cup fluted baking pan and dust with flour. 2. On waxed paper, combine baking powder, baking soda, salt and 3 c flour. In small bowl, combine pecans, brown sugar, cinnamon and remaining flour. 3. In large bowl, with mixer at medium speed, beat granulated sugar, butter and 2 t vanilla until creamy. Beat in eggs, one at a time. Alternately beat in flour mixture and sour cream, beginning and ending with flour mixture. Beat just until blended, occasionally scraping bowl. 4. Evenly spread 2 cups batter in prepared pan; sprinkle with half of nut mixture. Top with 2 cups batter (drop batter in 3 or 4 dollops over nut mixture; gently spread w/ spatula to evenly cover, be careful not to lift nut mixture out of place). Sprinkle with remaining nut mixture, then spread w/ remaining batter. 5. Bake cake 45-50 mins or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 mins. With small metal spatula, loosen cake from pan; invert onto rack to cool completely. 6. Prepare glaze. In a small bowl, stir confectioners' sugar, milk, and 1/2 t vanilla until smooth. Drizzle glaze over cake (when cake is cool, transfer cake to plate. Use spoon to drizzle glaze decoratively over cake. Let glaze set).

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