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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Here's a moist coffee cake with a nutty streusel topping. Ingredients:
1/2 cup butter, cubed |
3/4 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup (8 ounces) sour cream |
streusel topping: |
1 cup chopped pecans |
1 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
6 tablespoons butter, softened |
icing: |
1 cup sifted confectioners' sugar |
1 tablespoon butter, softened |
1/2 teaspoon vanilla extract |
3 tablespoons milk |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition.
2. Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping.
3. Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake. Yield: 12-14 servings.
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