BUTTERCREAM COFFEE CAKE   1/3 cup plus ½ cup butter 2¼ cups sifted flour 1/3 cup firmly packed brown sugar 1 teaspoon cinnamon ½ cup chopped pecans 1/3 teaspoon baking powder ¾ teaspoon soda ½ teaspoon salt 2/3 cup sugar 2 eggs 1 cup dairy sour cream 1 teaspoon vanilla Grease bottom of 9 x 9 inch pan. Cut 1/3 cup butter into ¾ cup flour, brown sugar and cinnamon, until particles are fine. Stir in pecans. Sift 1½ cups flour with baking powder, soda, and salt. Cream ½ cup butter in large mixing bowl. Gradually add sugar and cream until light and fluffy. At medium speed, add eggs one at a time, beating well after each. Add vanilla. At low speed add dry ingredients alternately with sour cream to cream mixture. (Begin and end with dry ingredients.) Pour into pan. Sprinkle with pecan mixture. Bake at 325° for 45-55 minutes. When cake springs back, remove from pan. Cool completely. Cut in half horizontally. Fill with butter cream filling: ¼ cup flour ½ teaspoon salt 1 cup milk 2/3 cup butter 1 cup sugar 1 teaspoon vanilla Combine flour, salt and milk in saucepan. Cook over low heat, stirring constantly until very thick. Cool. Cream butter, gradually adding sugar to cream well. Add flour mixture. Beat till light and fluffy. Blend in vanilla. After filling cake refrigerate until served. Cake should be refrigerated. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page