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Orange-Pecan Coffee Cake
Orange-Pecan Coffee Cake
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Impress your brunch guests with a tangy orange sour cream coffee cake topped with a sweet glaze and streusel. Delicious!
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F and grease a 13x9-inch pan with shortening or cooking spray. In a large bowl, use an electric mixer (or a spoon) to cream together 1 cup of granulated sugar and 1 cup of butter until light and fluffy. Mix in orange peel, vanilla, and eggs until well combined.
  • Gradually add the flour and sour cream in alternating portions on low speed. Start and finish with the flour, beating well after each addition. Spread the batter in the pan.
  • Combine 1/2 cup granulated sugar and 2 tablespoons flour in a medium bowl. Blend in 1/2 cup butter using a pastry blender or 2 knives until a crumbly mixture forms. Add pecans and sprinkle over the batter in the pan.
  • Bake until the cake starts to pull away from the sides of the pan, for about 35 to 40 minutes. Allow to cool in the pan on a cooling rack for 10 minutes before removing.
  • In a small bowl, combine powdered sugar and orange juice until you have a smooth glaze. Drizzle the glaze over the warm cake and enjoy it warm or cooled.

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