Sour Cream Coffee Cake
Ingredients:
- packed brown sugar - 1/2 cup
- chopped pecans - 1/2 cup
- ground cinnamon - 1 1/2 t
- flour - 3 cups
- baking powder - 1 1/2 t
- baking soda - 1 1/2 t
- salt - 3/4 t
- sugar - 1 1/2 cups
- butter or margarine, softened - 3/4 cup
- vanilla extract - 1 1/2 t
- eggs - 3
- sour cream - 1 1/2 cups
- butter - 1/4 cup
- powdered sugar - 2 cujps
- vanilla extract - 1 t
- milk - 1 - 2 T
Instructions:
Prepare filling -- in a bowl mix together brown sugar, pecans and cinnamon; set aside.
In a bowl, mix together flour, baking powder, baking soda and salt; set aside. In a second bowl, with mixer on medium speed beat together sugar, 3/4 cup butter, 1 1/2 t vanilla and eggs for 2 minutes. With mixer on low speed mix in flour mixture alternately with sour cream.
Spread 1/3 of batter in a greased 12 cup bundt pan; sprinkle with 1/3 of filling; repeat twice.
Bake in preheated 350 degree oven for 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan place on wire rack; cool 10 minutes, drizzle glaze over top.
Prepare glaze -- in a saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 t vanilla. Add milk, 1 T at a time, stir until glaze is smooth and thin enough to drizzle. Drizzle glaze over cake.
