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PECAN-TOPPED COFFEE CAKE

By

Linda Riggs Butler

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PECAN-TOPPED COFFEE CAKE 0 Picture

Ingredients

  • 2/3 cup butter or margarine
  • 1 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 cup coarsely chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon

Details

Preparation

Step 1

Cream butter; gradually add 1 cup sugar and 1/2 cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
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Combine flour, baking powder, soda, salt, and 1 teaspoon cinnamon. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.
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Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Combine pecans, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon; stir well, and sprinkle over batter.
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Cover and chill 8 to 10 hours or overnight. Uncover batter, and let come to room temperature. Bake at 350deg for 35 minutes or until wooden pick inserted in center comes out clean. Yield: 12 to 15 servings.

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