Saturday, September 15, 2007

Pecan Coffee Cake

This is a fabulous new recipe I just discovered & modified a bit. I took it to a baby shower and it was a big hit. Totally worth the calories if you need a good brunch food!

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup butter, softened
  • 1 cup sour cream (lite works fine but I wouldn't recommend fat free)
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract (or 2 t vanilla and 1 t almond)

  • 1 cup brown sugar
  • 1 1/4 cup chopped pecans
  • 2 teaspoon ground cinnamon
  • 4 tablespoons butter, melted

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, and salt; set aside.
  2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread 1/2 the batter into prepared pan.
  3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan & top w/half the topping. Top with rest of batter and rest of topping.
  4. Bake in a 9x13 or bundt pan for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes before serving.


Angella said...

I can attest to the goodness of this coffee cake! It was AWESOME!!! Thanks again, Melissa for making it!

ktgrace said...

yummy...i think i will love this as much as your french toast recipe that you and Chad made for us!!!