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).