Created by, Billie Reid- Arlington, TX
2nd Place–Bread Baking
You can never go wrong with some classic coffee cake! This recipe is absolutely delicious and is great to make for those times when you have guests in town for the holidays!
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 3 c. + 1 T. flour
- 3/4 c. chopped pecans
- 1/3 c. packed brown sugar
- 1 1/4 tsp. ground cinnamon
- 1 1/2 c. sugar
- 3/4 c. butter, softened
- 2 1/2 tsp. vanilla, divided
- 3 lg. eggs
- 1 (16-oz.) ctn. sour cream
- 1 c. powdered sugar
- 4 to 6 tsp. milk
- 1/2 tsp. vanilla
Preheat oven to 325°. Grease a 12-cup fluted baking pan; dust with flour. Combine baking powder, baking soda, salt and 3 cups flour in a small bowl. In a second small bowl, combine pecans, brown sugar, cinnamon and remaining 1 tablespoon flour. Using a mixer at medium speed, beat sugar, butter and 2 ½ teaspoons vanilla in a large bowl until creamy. Beat in eggs, one at a time. Beat in flour mixture and sour cream, alternately, just until blended, beginning and ending with flour. Spread 2 cups butter evenly in prepared pan; sprinkle with half the nut mixture. Top with 2 cups batter; sprinkle remaining nut mixture and spread with remaining batter over top. Bake cake for 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes; invert on rack to cool completely.
Stir powdered sugar, milk, and 1/2 teaspoon vanilla in bowl until smooth. Transfer cake to serving plate. Drizzle glaze over cake with a spoon and leave to set.
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