PECAN-TOPPED COFFEE CAKE

Linda Riggs Butler

PECAN-TOPPED COFFEE CAKE
PECAN-TOPPED COFFEE CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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. - 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. - 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. - 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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