Shelly's Recipe

CINNAMON CAFE COFFEECAKE

Category: Coffee Cake

Ready-To-Use White Decorator Icing
2 cups firmly packed brown sugar and flour
2 tbsp freeze-dried coffee granules
1/2 tsp salt
2 tsp ground cinnamon
1/2 cup butter, room temperature
2 cups sour cream
2 eggs
2 tsp baking soda
1 cup chopped pecans or walnuts

Preheat oven to 350. Spray pan with non-stick spray. In bowl of food processor, combine brown sugar, flour, coffee granules, salt, cinnamon and butter. Pulse on and off until crumbly and completely blended. Reserve 1 cup mixture; set aside.

In small bowl, combine sour cream and eggs; stir in baking soda. Add to mixture in food processor. Pulse food processor on and off until blended. Pour half of batter into prepared pan; top with reserved sugar mixture and nuts. Top with remaining batter.

Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and cool. While still warm, spread white icing over coffeecake. Serve warm or at room temperature.