posted by Fred in CO 01-31-101 12:22 PM
Viennese Coffee Cake
Praline Topping:
1/2 cup chopped pecans
3 tablespoons brown sugar
2 teaspoons instant cocoa mix
2 teaspoons cinnamon
Coffee Cake:
3/4 cup (1-1/2 sticks) butter, softened
1-1/2 cups sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1-1/2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
For the topping, combine the pecans, brown sugar, cocoa mix and cinnamon in a small bowl. Set aside.
For the coffee cake, cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Fold in the sour cream and vanilla. Sift the flour, baking powder and salt in a small bowl. Fold into the sour cream mixture, the batter will be very thick.
Spoon half of the batter into a greased and floured ten-inch angel food or bundt pan. Sprinkle half of the topping over the batter. Add the remaining batter and sprinkle with the remaining topping. Bake at 350 degrees for 50 minutes or until a light golden brown.
Serves 12.