Classic Coffee Cake

Directions

1. 1
   Preheat oven to 350 degrees F. Grease 12-cup fluted baking pan; dust with flour.
2. 2
   Combine baking powder, baking soda, salt and 3 cups flour on a sheet of waxed paper.
3. 3
   In small bowl, combine pecans, brown sugar, cinnamon and remaining 1 Tbsp.
4. 4
   flour.
5. 5
   Using a mixer at medium speed, beat granulated sugar, butter and 2 tsp.
6. 6
   vanilla in a large bowl until creamy.
7. 7
   Beat in eggs, one at a time.
8. 8
   Beat in flour mixture and sour cream alternately, just until blended, beginning and ending with flour and occasionally scraping bowl.
9. 9
   Spread 2 cups batter evenly in prepared pan; sprinkle with half of nut mixture.
10. 10
    Top with 2 cups batter.
11. 11
    Sprinkle with remaining nut mixture, then spread remaining batter over top.
12. 12
    Bake cake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
13. 13
    Cool in pan on wire rack for 10 minutes, then loosen from pan with a small metal spatula and invert onto rack to cool completely.
14. 14
    For the glaze, stir confectioners sugar, milk and 1/2 tsp.
15. 15
    vanilla together in a small bowl until smooth.
16. 16
    Transfer cake to serving plate.
17. 17
    Drizzle glaze decoratively over cake with a spoon and leave to set.