Coffee Cake With Coffee Glaze

• Streusel:
• 1 cup all purpose flour
• 1/2 cup light brown sugar
• 1/2 cup finely chopped pecans or walnuts
• 1 stick butter, melted
• Coffee Glaze:
• 1 1/4 cups confectioners sugar, sifted
• 3 tablespoons brewed Folgers(R) Classic Roast coffee, room temperature
• Coffee Cake:
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch salt
• 1 1/2 sticks unsalted butter, room temperature and cut up into cubes
• 1 1/4 cup granulated sugar
• 1 teaspoon orange zest
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup brewed Folgers(R) Classic Roast coffee, room temperature

1. Streusel:
2. Combine all ingredients in a bowl.
3. Coffee Glaze:
4. Combine confectioners sugar and coffee in a medium bowl. Whisk until smooth.
5. Coffee Cake:
6. Preheat oven to 350u0b0F. Butter the bottom and sides of the spring form pan.
7. In a medium bowl, combine flour, baking powder, cinnamon and salt. Set aside.
8. In another bowl whisk together sour cream and coffee. Set aside.
9. In the bowl of an electric mixer, using the paddle attachment, combine butter and sugar and mix on medium speed until light and fluffy, about 5 - 10 minutes. Add in orange zest.
10. Add in eggs, one at a time, scraping down after each addition, and mix until combined. Add in 1/3 of the dry ingredients, and mix on low for 30 seconds, add in half of the liquid, mixing another 30 seconds, continue adding in another 1/3 of the dry, half of the liquid and finishing with the dry.
11. Pour batter into cake pan and top with streusel topping.
12. Bake in oven until a skewer comes out clean when inserted, about 55 minutes.
13. Remove from oven and allow to cool completely and drizzle with coffee glaze.

streusel, flour, light brown sugar, pecans, butter, coffee, ubc, folgers, coffee, flour, baking powder, cinnamon, salt, unsalted butter, ubc, orange zest, eggs, sour cream, brewed folgers

Taken from www.epicurious.com/recipes/member/views/coffee-cake-with-coffee-glaze-50000110 (may not work)