Kahlua Crumble Coffee Cake (aspicyperspective)

2 3/4 c flour, divided
1 1/4 c sugar
1 1/2 t baking powder
1 t baking soda
1 t sea salt
2 1/2 c sour cream (can sub low fat)
11 T unsalted butter, divided
2 large eggs
2 t vanilla
1 c chopped pecan pieces
1/2 c brown sugar
1 T ground cinnamon
1/4 c Kahlua coffee liquor
2/3 c powdered sugar

Preheat the oven to 350 F. Mix 2 1/2 c flour, sugar, baking powder, baking soda and salt in a large bowl. Mix in the sour cream, eggs and vanilla. Then melt 8 T (1 stick) butter and mix into the batter. Set aside. In a medium bowl, mix the chopped pecans, brown sugar and cinnamon together. Spread 1/3 of the batter in the bottom of a 9 x 13″ baking dish. Then sprinkle 1/3 of the pecan mix over the batter. Repeat with another 1/3 of the batter followed by the nut mix. Spread the last of the batter over the top. To the remaining 1/3 of the pecan mix add 1/4 c flour. Cut the last 3 T butter into cubes and mix into the nut mix by hand, creating small chunky pebbles of dough. Sprinkle the crumble topping over the surface of the cake. Bake for 40 – 45 min until a toothpick inserted into the center of the cake comes out clean. Using a toothpick or wooden skewer, poke holes over the surface of the cake for the glaze. Whisk the Kahlua and powdered sugar together in a small bowl, then drizzle over the surface while the cake is still warm. Allow the cake to cool and the glaze to harden. Cut and serve. Note: This cake can sit at room temp for up to 5 days. Keep it covered.



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