from the kitchen of Frankie Batten

SOUR CREAM COFFEE CAKE

2/3 cup butter or margarine, softened
1/1/2 cups sugar, divided
2 eggs
1 (8oz) carton sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups coarsely chopped pecans or walnuts
1 tablespoon ground cinnamon
Vanilla Glaze (recipe follows
Pecan halves (optional)

Cream butter in a large mixing bowl: gradually add 1 1/4 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract, beating just until well blended. Combine all-purpose flour, baking powder, baking soda, and salt; stir into the creamed mixture. Combine remaining 1/4 cup sugar, chopped pecans, and ground cinnamon in a small bowl. Sprinkle half of cinnamon mixture in the bottom of a greased 10-inch tube pan. Pour half of batter over cinnamon mixture. Repeat procedure. Cook for about 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pan and pour glaze over cake, Garnish with pecan halves and apricots, if desired. Yield: one 10 inch cake.

Vanilla Glaze:
3/4 cup sifted powdered sugar
1 tablespoon milk
2 teaspoons butter or margarine, melted
1 teaspoon vanilla extract

Combine all ingredients in a small bowl, mixing until smooth. Yield: about 1/2 cup