Friday, March 13, 2009

Great Coffee Cake

This cake is easy to put together (although it requires three bowls). It is a favourite of many at church - and nobody knows food like Baptists!

Rich's Coffee Cake

1 cup butter, softened
2 cups sugar
2 eggs
2 cups flour
1 and 1/2 tsp baking powder
1/2 teaspoon salt
1 cup sour cream (or kefir)
1/2 teaspoon vanilla extract

- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs and beat well.
- In a seperate bowl, combine dry ingredients.
- In another seperate bowl, combine sour cream and vanilla.
- Alternately add dry ingredients and sour cream mix into large bowl and
beat until just combined.

Topping: 1 cup chopped pecans
5 tablespoons brown sugar
1 teaspoon ground cinnamon

- Grease and flour a 10 inch tube pan and pour in cake batter.
- **Sprinkle topping mix on top of cake batter (bottom of finished cake).
- Bake at 350 degrees F x 60 - 70 minutes, or until passes toothpick test.

- Cool for 10 minutes then remove from pan to cool completely.

Glaze: 2 cups icing sugar
2 tbsp. milk
2 tbsp. melted butter
1 tsp. vanilla

- Mix glaze together and drizzle over top of cake. (adjust the sugar/milk ratio to get the thickness desired for good drizzle effect)

**it is easy to vary the placement of pecan mix - fill pan to half full and add layer of pecan mix before adding remainder of batter; sprinkle some pecan mix into pan before any batter added - play with it to find the final result you like best.

Enjoy!

3 comments:

Mrs. Parunak said...

Oooh, I have to try it! I adore coffee cake, and I am always looking for the "perfect" recipe. Now, I just have to get up early enough for that 70 minute cooking time not to make breakfast too late for my hungry tribe.

Mrs. Parunak said...

I made your coffee cake for breakfast this morning, and it was fabulous! I think I must have done something wrong with the glaze though. It turned out like very, very thick frosting, and I had to add a lot of milk to get it to "drizzle."

Kim from Canada said...

Mrs. Parunak,
Actually, I'll go back and add that point. I often adjust the sugar/milk ratio to get the thickness I want - the ingredients are listed as from an old cinnamon bun recipe. It also helps to add the icing when the cake is still warm to get the drizzle effect. Sorry about that!