The Perfect Coffee Cake

By phowley

Ingredients

• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 3 c + 1 tbsp all-purpose flour
• 3/4 c chopped pecans
• 1/3 c packed brown sugar
• 1 1/4 tsp ground cinnamon
• 1 1/2 c granulated sugar
• 3/4 c butter or margarine (1 1/2 sticks), softened
• 2 1/2 tsp vanilla extract
• 3 large eggs
• 1 container (16 oz) sour cream
• 1 c confectioner's sugar
• 4 to 6 tsp milk

Details

Servings 16

Preparation

Step 1

Preheat oven to 350.
Grease 12 cup fluted baking pan.
Dust with flour.
On waxed paper, combine baking powder and soda, salt, and 3 c flour.
In small bowl, combine pecans, brown sugar, cinnamon, and remaining flour.
In large bowl, with mixer at medium speed, beat granulated sugar, buter, and 2 tsp vanilla until creamy.
Beat in eggs, 1 at a time.
Alternately beat in flour mixture and sour cream, beginning and ending with flour.
Beat until just blended, occasionally scraping bowl.
Evenly spread 2 c batter into pan.
Sprinkle with half of nut mixture.
Top with 2 c batter.
Sprinkle with rest of nut mixture.
Spread with remaining batter.
Bake 55-60 minutes at 350 or until toothpick comes out clean.
Cool cake in pan on wire rack for 10 minutes.
With small metal spatula, loosen cake from pan.
Invert onto rack to cool completely.
Prepare glaze: In small bowl, stir confectioner's sugar, milk, and 1/2 tsp vanilla until smooth.
Drizzle over cake.