Coffee And Cream Coffee Cake

• 8 tablespoons butter, room temp
• 3 3/4 cups all-purpose flour
• 3/4 cup pecan pieces
• 2 1/2 cups sugar
• 1 1/2 teaspoons cinnamon
• 2 tablespoons strong cold coffee
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large eggs
• 1 tablespoon vanilla extract
• 16 ounces sour cream

1. Preheat oven to 350u0b0F.
2. Grease and flour a 10 inch tube pan with a removable bottom.
3. In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
4. In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. Set aside.
5. Using an electric mixer, beat the butter with a paddle attachment till fluffy. Slowly add sugar, beating till blended, about 2 minutes Scrape down the sides of the bowl.
6. On high speed beat for another 2 minute, then reduce speed to low and add eggs one at a time. Add vanilla and alternate with flour mixture and sour cream in 3 parts till smooth.
7. Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup of pecan mixture. Top with another 1/3 of the batter, sprinkle with another 1/2 cup of pecan mixture and top with remaining batter, then sprinkle with remaining pecan mixture.
8. Bake for about 1 hour 15 minutes or when a toothpick comes out clean.
9. Transfer to a rack and allow to cool for about 10 minutes. Loosen edges with a knife. Invert on to a plate remove the bottom of the pan, then invert again with the nut side up, onto a rack and let cool completely.

butter, allpurpose, pecan pieces, sugar, cinnamon, cold coffee, baking powder, baking soda, kosher salt, eggs, vanilla, sour cream

Taken from www.food.com/recipe/coffee-and-cream-coffee-cake-311395 (may not work)