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| 1/2 | cup packed brown sugar |
| 1/2 | cup chopped pecans |
| 1 1/2 | teaspoons ground cinnamon |
|
| 3 | cups Gold Medal® all-purpose or whole wheat flour |
| 1 1/2 | teaspoons baking powder |
| 1 1/2 | teaspoons baking soda |
| 3/4 | teaspoon salt |
| 1 1/2 | cups granulated sugar |
| 3/4 | cup butter or margarine, softened |
| 1 1/2 | teaspoons vanilla |
| 3 | eggs |
| 1 1/2 | cups sour cream |
|
| 1/4 | cup butter or margarine |
| 2 | cups powdered sugar |
| 1 | teaspoon vanilla |
| 1 | to 2 tablespoons milk |
| 1. | Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. |
| 2. | In small bowl, mix all Filling ingredients; set aside. |
| 3. | In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed. |
| 4. | Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice. |
| 5. | Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes. |
| 6. | Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze. |
|
| Skip the glaze and just sprinkle the coffee cake with powdered sugar or a mixture of powdered sugar and cinnamon. |
Nutrition Information:
430 ( 170); 19g ( 9g, 1g); 85mg; 370mg; 60g ( 1g, 41g); 5g 15%; 0%; 8%; 8% 1 1/2 ; 2 1/2 ; 0 ; 3 1/2 4