Shelly's Recipe

PECAN RIPPLE RING

Category: Cakes

1 cup finely chopped pecans
1/3 cup packed brown sugar
1 tsp ground cinnamon
2 1/2 cups flour
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter
3 beaten eggs
1 8-oz carton dairy sour cream
1/3 cup milk
1 tsp vanilla
Powdered Sugar Icing (see , below)
1/4 tsp rum flavoring (optional)

Generously grease a 10-inch fluted tube pan. Sprinkle 1/2 cup of the pecans evenly over the bottom. For filling, in a bowl combine the remaining pecans, brown sugar, and cinnamon. Set aside.

In a medium mixing bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in margarine till mixture resembles coarse crumbs. Make a well in the center.

In another bowl stir together eggs, sour cream, milk, vanilla. Add all at once to flour mixture. Stir just till moistened. Remove 1 cup of the batter and stir into filling mixture.

Spread half of the plain batter into the prepared pan. Spoon filling over batter. Carefully spoon remaining plain batter over filling. Bake in a 325 oven for 45 to 50 minutes or till a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert onto a serving plate. Remove pan. Cool cake for 15 minutes more. If desired, stir rum flavoring into the Powdered Sugar Icing. Drizzle icing over coffee cake. Serve warm.

Powdered Sugar Icing
1 cup sifted powdered sugar
1/4 tsp vanilla
Milk or orange juice

In a small mixing bowl combine powdered sugar and vanilla. Stir in 1 tbsp milk. Stir in additional milk, 1 tsp at a time, till smooth and of drizzling consistency. Makes about 1/2 cup.