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The people spoke up last winter- the people who dine and work at Snake River Brewery, that is. The Brew Pub features a daily dessert special, baked with love by Mary the baker. When the coffee cake was featured, the response was unanimous- it needed a full-time spot on the menu. Even better, Mary was willing to share the recipe with Dishing. Now, you can have your cake, and coffee too, in the comfort of your own home. 
Ingredients
For the filling:
- 1 1/2-2 teaspoons cinnamon
- 2 cups brown sugar
- 2 cups pecans, chopped
- 3 cups oatmeal
- 2/3 cup butter, melted
For the cake:
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 cup butter, softened
- 2 teaspoons vanilla
- 4 eggs
- 1 1/2 cups sour cream
- 1/2 cup buttermilk
For the glaze:
- 4 cups powdered sugar
- 1/2 cup hot water
- 1 teaspoon vanilla
Instructions
- Add filling ingredients to a bowl, stir and set aside.
- In a separate bowl, mix dry cake ingredients.
- Beat together remaining cake ingredients.
- Gradually incorporate dry ingredients into wet, mixing until combined.
- Put 3/4 of the batter in a 9-by-13-inch pan, spreading evenly.
- Top with remaining cake batter.
- Bake at 325 F until a toothpick comes out clean, about 1 hour.
- Whip glaze ingredients in a bowl, adding more water if needed.
- Drizzle on top after the cake has cooled for 20 minutes.
Posted in Ask For It, Sweet Stuff
