Coffee Cake

It's a cloudy and cold day today. I enjoyed this with a warm cup of coffee, very relaxing.

Ingredients

• 2 cups of all-purpose flour
• 2 tsp of baking powder
• 1/8 teaspoon of salt
• 1 stick of butter, softened
• 1 cup of granulated sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup of lukewarm coffee
• 1/2 tsp of ground cinnamon
• 1 cup of crushed pecans

Icing

• 1 cup of powdered sugar
• 2 Tbsp of milk
• 1/2 tsp of vanilla extract
• 1 tsp of fresh lemon juice

Directions

Preheat oven to 350° degrees.

Grease and lightly flour a spring foam pan and set aside. (I lined the bottom of the pan with parchment paper for easy removal after baking.)

In a small bowl, sift together the flour, baking powder, and salt, then set aside.

In a large bowl, combine the softened butter and powdered sugar using a hand blender. Mix until the mixture is creamy.

Add the egg, and vanilla extract. Stir in the sour cream. Add the coffee and mix together until well blended.

Add the flour mixture and combine all ingredients until the mixture is smooth and creamy. Gently stir in the ground cinnamon. 

Add the cake batter to the prepared pan and top the cake with the crushed pecans. Bake for 30 minutes or until a toothpick inserted in the center, comes out clean. Remove the cake from the oven. 

For the icing: 
Add the powdered sugar, vanilla extract, and milk to a small bowl. Using a spoon or fork, blend the ingredients, just until blended. The icing should be a thick liquid.

Let the cake cool for 10 minutes and release the ring on the pan and then drizzle the icing across the top and sides of the cake.

Cool and Enjoy! Makes 9 - 12 servings.

©Rolisweets