ORANGE-PECAN COFFEE CAKE

Orange-Pecan Coffee Cake image

Brunch for a crowd? Bake a fresh orange and sour cream coffee cake with a delicious glaze and streusel topping.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 15

Number Of Ingredients 13

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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

Steps:

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.
On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.
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.
Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes.
Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool.

Nutrition Facts : Calories 440, Carbohydrate 43 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 29 g, TransFat 1 g