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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

KAHLUA SOUR CREAM COFFEE CAKE Recipe

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This recipe for KAHLUA SOUR CREAM COFFEE CAKE is from More "Keepers", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 cups flour, divided
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups sour cream
11 tablespoons butter, divided
2 large eggs
2 teaspoons vanilla
1 cup chopped pecan pieces
1/2 cup brown sugar
1 tablespoon cinnamon
1/4 cup kahlua
2/3 cup icing sugar
Directions:
Directions:
Combine 2 1/2 cups flour, sugar, baking powder, baking soda, and salt. Mix in the sour cream, eggs, and vanilla. Melt 8 tablespoons butter, and mix into the batter. Set aside.

In a medium bowl, mix the chopped pecans, brown sugar, and cinnamon together. Spread 1/3 of the batter in the bottom of a 9 x 13" baking dish. Then sprinkle 1/3 of the pecan mixture over the batter. Repeat with another 1/3 of the batter, followed by the nut mixture. Then spread the last of the batter over the top.

To the remaining 1/3 of the pecan mixture, add 1/4 cup flour. Cut the last 3 tablespoons of butter into cubes, and mix into the nut mixture by hand, creating small chunky pebbles of dough. Spread the crumb mixture over the surface of the cake.

Bake at 350º for 40 to 45 minutes, until it tests done.

Poke holes with a skewer over the surface of the cake for the glaze. Whisk the kahlua and icing sugar together, then drizzle over the surface while the cake is warm. Allow the cake to cool and the glaze to harden.

 

 

 

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