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Ingredients
- Cake
- 2 1/4 c all purpose flour
- 1 Tb baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 c sugar
- 3/4 c butter, softened
- 3 large eggs
- 1 1/2 c. light sour cream
- 2 tsp instant coffee granules
- 1 tsp vanilla extract
- Crumb Layer
- 1/2 c packed brown sugar
- 3 Tb all purpose flour
- 3 tsp ground cinnamon
- 2 Tb butter, chilled and cut into small pieces
- 1/2 c chopped pecans
- Icing
- 1 c powdered sugar
- 2 Tb milk
- 1 tsp instant coffee granules
Details
Servings 16
Preparation
Step 1
For the Cake:
Preheat oven to 350
Combine the flour, baking powder, soda & salt, set aside.
Beat together the sugar and butter, until well blended and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Dissolve the coffee granules in the vanilla, add to the batter along with half of the sour cream.
Add 1/3 of the flour mixture, alternating with remaining sour cream until all has been added and mixed well.
Make crumb layer:
Combine the brown sugar, flour and cinnamon, cut in the butter until well incorporated. Add pecans.
Bake the cake:
Spoon half the batter into the bottome of a 10-inch bundt or tube pan with grease and flour.
Spoon the crumb mixture into the batter. Carefully add the remaining batter.
Bake for 50 minutes or until cake tests done and cool for 10-15 minutes. Remove cake from pan and cool completely.
Icing:
Dissolve the coffee granules in the milk. Gradually add milk to the powdered sugar until smooth. Ice cake.
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