This is delicious in the morning, with your cup of coffee! I love it with or without the glaze.
Cake
1 c. sugar
- c butter softened
1 T. grated orange peel
1 t. vanilla
2 eggs
2 cups self-rising flour
1 c. sour cream
Topping
1/2 c. sugar
2 T. flour
1/2 c. butter
1 c. chopped pecans
Glaze
1 c. powdered sugar
4 1/2 t. orange juice
Heat oven to 350 degrees. Grease 19x 9 in pan. In large bowl, combine 1 c. sugar and 1 c. butter; beat until light and fluffy. Add orange peel, vanilla and eggs; blend well.
Add flour alternately with sour cream, beginning and ending with flour and mixing well after each addition. Spread batter in pan.
In medium bowl, combine 1/2 c. sugar and 2 T. flour; mix well. With pastry blender or fork, cut in 1/2 c. butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.
Bake at 350 for 35 to 40 minutes. Cool in ;an on wire rack for 10 min.
Meanwhile, in small bowl, combine powdered sugar and orange juice; blend until smooth. Drizzle glaze over warm cake. Serve warm or cool.
15 Servings