FABBY: Walnut Coffee Cake

I have a full house for four days for local holliday. So our two daughters, sil and  my two grandgirls are here, and mother of course... forgot, and our grandpuppy Chloe too!  I baked this delish Walnut Coffee Cake from a Good Housekeeping Book, recipe they all love... and I fixed a small table, so my daughter Alexandra who's a professional photographer can shoot some pics for her digital magazine. Alexandra gave me some pictures for me to share with you, and she kept others for her digital magazine.  I'm also sharing a photograph my husband took of our daughter Alexandra.

 Here is the cake with walnut filling.  The silver spoons were my mother's and were used in her First Communion when she was 7 years old back in 1937.

 With a red candle it would look great Christmas time, as this fall candle is orange. Alexandra loves my reticulated china set, so she used the teacups for the photo shoot.

 Don't you just love that sky in the background?

 The tablecloth  I had made from my living room moire yellow draperies and they came out great for the round table and, I had enough material for the large rectangular one too.

 Than later Alexandra thought it would look great putting the walnuts inside the cavety below. If anyone likes to enter Alexandra's web page and see her work, she'd love to have you, as she's our No.1 fan of us ladies and gentlemen from blog land.     http://www.editorialstudios.wordpress.com/ 
   Here is our daughter Alexandra in a photo hubby took of her for a magazine.  She lives in the capital, Quito.

I am also sharing the recipe as I've made it a few times and everyne loves it, I remember my dear MIL loved it so much she had me make it for her "Saints day". 

THE PERFECT COFFEE CAKE

1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 Cups plus 1 tablespoon all-purpose flouer
3/4 Cups chopped pecans or walnuts (I use walnuts)
1/3 Cup brown sugar
1 1/4 teaspoon ground cinnamon
1 1/2 Cups granulated sugar
3/4 Cup butter or margarine, softened
2 1/2 teaspoons vanilla extract
3 large eggs
1 container sour cream (16 ounces)
1 Cup confectioner's sugar
4 to 6 spoons milk.....(I prefer to use lemon juice instead of milk)

Preparation
1)  Preheat oven to 350F.  Grease 12 cup fluted baking pan; dust with flouer...(my mil taught me to use fine bread crumbs instead of flouer to gurantee non sticking and it's totally true!)
 2)  On waxed paper, combine b. powder, b. soda, salt and 3 Cups of flouer.  In small bowl, combine pecans, brown sugar,cinnamon and remaining flouer.
3)  In large bowl of mixer at medium speed , beat granulated sugar, butter and 2 teaspoons of vanilla until creamy.  Beat in eggs, 1 at a time.  Alternatelly beat in flouer mixture and sour-cream
beginning and ending with flouer mixture.  Beat just until blended, occasionally scraping bowl.
4)  Evenly spread 2 cups of batter in prepared pan; sprinfle with half of nut mixture.   Top with 2 cups batter.  Sprinkle with remaining nut mixture, then spread with remaining batter.
5)  Bake cake 55 to 60 minutes on until toothpick inserted in center comes out clean.  Cool cake in pan on wire rack for 10 min.  With small metal spatula, loosen cake from pan; invert onto rack to cool completely.
6)  Prepare glaze:   In small bowl, stir confectioner's sugar, milk or lemon juice, and 1/2 teaspoon vanilla until smooth.  Drizzle glaze over cake  using a tablespoon.

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Thank you for your lovely visits, I always love and appreciate them very, very much.
I will be entering some great parties too.... so thank you darling hostesses for having me again.
Lots of hugs,                               
FABBY