Orange Pecan Coffee Cake

Prep time: 20 min
Cooking time: 40 min
Serving size: 15 servings

Ingredients:

Cake:
1 cup sugar
1 cup butter or margarine, softened
1 tablespoon grated fresh orange peel
1 teaspoon vanilla
2 eggs
2 cups Martha White® Self-Rising Flour
1 cup sour cream

Topping:
1/2 cup sugar
2 tablespoons Martha White® Self-Rising Flour
1/2 cup butter or margarine
1 cup chopped pecans

Glaze:
1 cup powdered sugar
1-1/2 tablespoons orange juice

Preparation Directions:

1. Heat oven to 350º F. Grease 13x9-inch pan. In large bowl, combine 1 cup sugar and 1 cup butter; beat until light and fluffy. Add orange peel, vanilla and eggs; blend well.

2. Add flour alternately with sour cream, beginning and ending with flour and mixing well after each addition. Spread batter in greased pan.

3. In medium bowl, combine 1/2 cup sugar and 2 tablespoons flour; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.

4. Bake at 350º F. for 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on wire rack for 10 minutes.

5. Meanwhile, in small bowl, combine powdered sugar and orange juice; blend until smooth. Drizzle glaze over warm cake. Serve warm or cool.

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