Perfect Coffee Cake
By ntimd8n
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
Details
Servings 6
Preparation
Step 1
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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