1. In a small bowl combine dates and the 3 tablespoons of sherry. 2. Cover and let stand for 10 minutes. 3. In another small bowl combine pecans, brown sugar, the 1/4 cup granulated sugar, cinnamon, and the 1 tablespoon butter. 4. Stir in date mixture. 5. Set aside. 6. In a bowl beat the 1 cup granulated sugar, the 1/4 cup butter, and egg with an electric mixer till smooth. 7. Beat in sour cream and the 1 tablespoon sherry. 8. Combine flour, baking soda, baking powder, and salt; add to sour cream mixture. 9. Beat till well combined. 10. In a greased 8x8x2-inch baking pan spread half the sour cream batter. 11. Top with half the date mixture. 12. Top with remaining batter, then date mixture. 13. Bake in a 375 degree F oven for 40 to 45 minutes or till toothpick inserted near center comes out clean. 14. To prevent overbrowning, cover cake with foil for last 15 minutes of baking. 15. Cool slightly. 16. Sherry Glaze: In a saucepan combine 2 tablespoons butter, 2 tablespoons water, and 1/4 cup sugar. 17. Cook and stir till bubbly. 18. Reduce heat; simmer for 5 minutes. 19. Remove from heat; stir in 2 tablespoons sherry. 20. Drizzle glaze over coffee cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
