Classic Sour Cream Coffee Cake

Ingredients

• 0.5 cup brown sugar packed
• 0.5 cup pecans chopped
• 1.5 teaspoons ground cinnamon 
• 3 cups flour whole wheat all-purpose
• 1.5 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 0.8 teaspoon salt 
• 1.5 cups granulated sugar 
• 0.8 cup butter softened
• 1.5 teaspoons vanilla 
• 3  eggs 
• 1.5 cups cream sour
• 0.3 cup butter 
• 2 cups powdered sugar 
• 1 teaspoon vanilla 
• 1 tablespoons milk 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• hand mixer
• toothpicks
• cake form

Directions

1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2. In small bowl, mix all Filling ingredients; set aside.
3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
5. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6. Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle.
7. Drizzle cake with glaze.