Orange-Pecan Coffee Cake

 

1

cup granulated sugar

1

cup butter or margarine, softened

1

tablespoon grated orange peel

1

teaspoon vanilla

2

eggs

2

cups Gold Medal® self-rising flour

1

cup sour cream

1/2

cup granulated sugar

2

tablespoons Gold Medal® self-rising flour

1/2

cup butter or margarine

1

cup chopped pecans

1

cup powdered sugar

4 1/2

teaspoons orange juice

• 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat 1 cup granulated sugar and 1 cup butter with electric mixer on medium speed, or with spoon, until light and fluffy. Add orange peel, vanilla and eggs; beat well.
• 2 On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.
• 3 In medium bowl, mix 1/2 cup granulated sugar and 2 tablespoons flour. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.
• 4 Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes.
• 5 Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool.