Ingredients
-
8
-
3 3/4
-
3/4
-
2 1/2
-
1 1/2
-
2
-
2
-
1
-
1
-
3
-
1
-
16
-
-
-
Directions
Coffee and Cream Coffee Cake, I found this recipe in a magazine, while I was in a the dentist’s waiting room I haven’t tried it yet, but I will get round to it eventually , This cake has a marvelous flavor, is moist and of so good The reason that I’m giving it 4 stars is because there is no way that I could have gotten the the several layers of pecan mix I had only enough to put a light sprinkle on the top Now, I did make a half recipe but even so I would have needed a full recipe amount of the pecan mix (or even double) to have enough for the lovely layers used Splenda, fat free sour cream, and just egg whites and got a tall, lovely cake Made for Comfort Cafe, Summer 09
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Steps
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1
Done
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Preheat Oven to 350f. |
|
2
Done
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Grease and Flour a 10 Inch Tube Pan With a Removable Bottom. |
|
3
Done
|
in a Small Bowl, Combine Pecans With the 3/4 Cup Sugar, Cinnamon, and 1 Tbsp Coffee. |
|
4
Done
|
in a Medium Bowl, Combine Flour, Baking Powder, Baking Soda, Salt,, and Remaining Coffee. Set Aside. |
|
5
Done
|
Using an Electric Mixer, Beat the Butter With a Paddle Attachment Till Fluffy. Slowly Add Sugar, Beating Till Blended, About 2 Minutes Scrape Down the Sides of the Bowl. |
|
6
Done
|
on High Speed Beat For Another 2 Minute, Then Reduce Speed to Low and Add Eggs One at a Time. Add Vanilla and Alternate With Flour Mixture and Sour Cream in 3 Parts Till Smooth. |
|
7
Done
|
Spoon 1/3 of the Batter Into the Prepared Pan. Sprinkle Evenly With 1/2 Cup of Pecan Mixture. Top With Another 1/3 of the Batter, Sprinkle With Another 1/2 Cup of Pecan Mixture and Top With Remaining Batter, Then Sprinkle With Remaining Pecan Mixture. |
|
8
Done
|
Bake For About 1 Hour 15 Minutes or When a Toothpick Comes Out Clean. |
|
9
Done
|
Transfer to a Rack and Allow to Cool For About 10 Minutes. Loosen Edges With a Knife. Invert on to a Plate Remove the Bottom of the Pan, Then Invert Again With the Nut Side Up, Onto a Rack and Let Cool Completely. |
