Breads
Top Hat Coffee Cake 2 Serves 6 to 8 Batter: Yellow or white cake mix with pudding in the mix 2 sticks (1 cup) butter, softened 4 eggs 8-ounce container sour cream Topping: 1 cup packed light brown sugar 1½ tablespoons cinnamon 3 tablespoons butter or margarine, melted 1½ cups chopped pecans
Preheat oven to 350 degrees. Prepare topping and reserve. In mixer, combine all batter ingredients and mix at medium speed for two minutes. Pour ½ of mixture in well-greased 13” x 9” oblong pan; sprinkle ½ of topping; repeat. Bake 350°, 40 to 45 minutes or until deep golden brown and cake springs back when lightly touched in center. Glaze (optional): mix powdered sugar, vanilla, and milk. Add more milk 1 teaspoon at a time, until thin enough to drizzle on cake after cooled. Joan Dear
Glaze: 1 cup powdered sugar, sifted 1 teaspoon vanilla 1 tablespoon milk
318