Streusel Coffee Cake

50 Nilla Wafers, divided
4 oz Chocolate Sauce
1 & 1/2 cups flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 cup (1/2 stick) butter, softened
1 & 1/2 cups granulated sugar
1 tsp. vanilla
2 eggs
1 cup Sour Cream
1/8 cup Milk
2 Tbsp. butter
1/2 cup coarsely chopped Pecans
1/2 tsp. ground cinnamon
1/2 cup vanilla frosting
Coarsely chop 20 of the wafers; set aside.
Finely crush 30 wafers; place in bowl.
Add flour, baking powder & baking soda; mix.
Beat 1/4 cup butter & sugar in large bowl with
electric mixer on medium until light & fluffy.
Blend vanilla. Add eggs, 1 at a time, beating
until well blended after each addition.
Add flour mixture alternately with sour cream,
beating well after each addition.
Microwave 2 Tbsp. butter on High 30 seconds.
Add chopped wafers with pecans & cinnamon.
Spoon half of the cake batter into greased
12-cup fluted tube pan or 10-inch tube pan.
Top with half of the pecan mixture. Repeat.
Bake 45 to 55 min.
Cool 10 min. in pan on wire rack.
Loosen cake from side of pan with spatula.
Invert cake on wire rack; remove pan. Cool
Invert cake on serving platter, streusel-side up.
Drizzle vanilla frosting and melted chocolate over cake.
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