Preheat oven to 350 Deg.F. In a small bowl, stir together vanilla, milk, and sour cream. Set aside. In a small bowl, mix the swirl ingredients. Set aside. Sift flour,baking powder, baking soda, and salt. Set aside.
Using an electric mixer,beat the butter on medium/low while slowly adding the sugars. Continue to beat until fluffy, about 3 minutes. Add eggs to batter one at a time, beating well after each addition. Then beat on medium speed for another 2 minutes. Beginning and ending with flour, add 1/3 of the flour into the wet mixture followed by 1/2 of milk and sour cream mixture, alternating until all ingredients have been mixed.
Pour 1/3 of batter into bundt pan that has been greased and floured, or use baker's cooking spray with flour. Sprinkle 1/2 of swirl on top of batter. Add another 1/3 of batter and repeat adding swirl. Top with remaining batter. Bake in center of oven for 55 minutes, or until toothpick comes out clean. (Swirl becomes wet during baking, so be sure to stick tester into batter and not swirl.
Invert cake on cooling rack or plate. Cool in pan 15-30 minutes. Cool 1 hour before glazing. For the glaze, in a small bowl combine vanilla, cinnamon, and pwd.sugar. Using a whisk, add milk 1 Tbs.at a time until pwd.sugar is completely dissolved and mixture is just thin enough to pour over cooled cake.
Originally Submitted
2/2/2012
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