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Date Posted: 19:16:32 03/17/08 Mon
Author: Kathy in MA
Author Host/IP: 207-172-216-115.s877.apx1.sbo.ma.dialup.rcn.com / 207.172.216.115
Subject: Coffee Cake

I made this yesterday and it was very good and not as difficult as it looks:

THE PERFECT COFFEE CAKE

1 1/2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
3/4 teaspoon(s) salt
3 cup(s) (plus 1 tablespoon) all-purpose flour
3/4 cup(s) chopped pecans
1/3 cup(s) packed brown sugar
1 1/4 teaspoon(s) ground cinnamon
1 1/2 cup(s) granulated sugar
3/4 cup(s) (1 1/2 sticks) butter, softened, substitute margarine
2 1/2 teaspoon(s) vanilla extract
3 large eggs
1 container(s) (16 ounces) sour cream
1 cup(s) confectioners' sugar
4 teaspoon(s) milk

Preheat oven to 350° F. Grease 12-cup fluted baking pan; dust with flour.
On waxed paper, combine baking powder, baking soda, salt, and 3 cups flour. In small bowl, combine pecans, brown sugar, cinnamon, and remaining flour.
In large bowl, with mixer at medium speed, beat granulated sugar, butter, and 2 teaspoons 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 just until blended, scraping bowl occasionally.
Evenly spread 2 cups batter in prepared pan; sprinkle with half of nut mixture. Top with 2 cups batter. (See tip below.) Sprinkle with remaining nut mixture, then spread with remaining batter.
Bake cake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from pan; invert onto rack to cool completely.
Prepare glaze: In small bowl, stir confectioners' sugar, milk, and 1/2 teaspoon vanilla until smooth. When cake is cool, transfer to cake plate. Use spoon to drizzle glaze decoratively over cake. Let glaze set.
TIPS & TECHNIQUES
Drop batter in 3 or 4 dollops over nut mixture; gently spread with spatula to evenly cover. Be careful not to lift nut mixture out of place.

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