PERFECT Coffee cake
Breakfast
1½ t baking powder
1½ c sugar
1 t baking soda
¾ c butter or margarine, softened (1½ sticks)
¾ t salt
2½ t vanilla extract
3 c plus 1 T flour
3 large eggs
¾ c chopped pecans
1 container (16 oz.) sour cream
1/3 c packed brown sugar 1 c powdered sugar
1¼ t ground cinnamon
4 to 6 t milk
Preheat oven to 350F. Grease and flour bundt pan.

Combine baking powder, baking soda, salt and 3 c flour.

In another bowl, combine pecans, brown sugar, cinnamon and 1T flour.

In large bowl, with mixer at medium speed, beat sugar, butter and 2 t vanilla until creamy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and sour cream, beginning and ending with flour mixture. Beat until just blended, occasionally scraping bowl.

Evenly spread 2 c batter in prepared pan. Sprinkle with half of nut mixture. Top with 2 more cups batter. Spread gently with a spatula to evenly cover, being careful not to lift nut mixture out of place. Sprinkle with remaining nut mixture, then spread with remaining batter.

Bake cake 55 to 60 minutes or until toothpick inserted comes out clean. Cook in pan on rack 10 minutes. Loosen cake from pan, invert onto rack and cool completely.

Prepare glaze: In small bowl, stir powdered sugar, milk and ½ t vanilla until smooth. Drizzle over cake.
 
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