Norwegian Date Coffee Cake

Recipe by Scandigirl
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READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl combine dates and the 3 tablespoons of sherry.
  • Cover and let stand for 10 minutes.
  • In another small bowl combine pecans, brown sugar, the 1/4 cup granulated sugar, cinnamon, and the 1 tablespoon butter.
  • Stir in date mixture.
  • Set aside.
  • In a bowl beat the 1 cup granulated sugar, the 1/4 cup butter, and egg with an electric mixer till smooth.
  • Beat in sour cream and the 1 tablespoon sherry.
  • Combine flour, baking soda, baking powder, and salt; add to sour cream mixture.
  • Beat till well combined.
  • In a greased 8x8x2-inch baking pan spread half the sour cream batter.
  • Top with half the date mixture.
  • Top with remaining batter, then date mixture.
  • Bake in a 375 degree F oven for 40 to 45 minutes or till toothpick inserted near center comes out clean.
  • To prevent overbrowning, cover cake with foil for last 15 minutes of baking.
  • Cool slightly.
  • Sherry Glaze: In a saucepan combine 2 tablespoons butter, 2 tablespoons water, and 1/4 cup sugar.
  • Cook and stir till bubbly.
  • Reduce heat; simmer for 5 minutes.
  • Remove from heat; stir in 2 tablespoons sherry.
  • Drizzle glaze over coffee cake.
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