Ingredients
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Key Ingredients
Make It
Step 1
Preheat oven to 350° F. Adjust oven rack to lowest position. Coat 12-cup Bundt pan with nonstick cooking spray.
Step 2
Combine 2 1/4 cups flour, baking powder, baking soda and salt in large bowl; stir to combine. Set aside.
Step 3
Beat granulated sugar and 3/4 cup butter in large mixer bowl until well blended. Beat in eggs one at a time, beating well after each addition. Dissolve coffee granules in vanilla extract; add to batter along with 1/3 of sour cream. Gradually beat in 1/3 of flour mixture alternately with sour cream until all flour and sour cream are mixed in.
Step 4
Combine brown sugar, 2 tablespoons flour and cinnamon in medium bowl; cut in 2 tablespoons butter with pastry blender or two knives until mixture resembles coarse meal. Stir in pecans.
Step 5
Spoon half of batter into prepared pan. Top with half of crumb mixture. Pour remaining batter over crumb mixture; smooth down top. Sprinkle with remaining crumb mixture.
Step 6
Bake for 50 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack. Invert onto serving plate.
Step 7
Mix together powdered sugar and Coffee mate Liquid until it forms a thick but pourable consistency; drizzle over cake.
