#KIphotocontest - Cinnamon-Pecan Streusel Coffee Cake PRINT

Published: August 29, 2012

#KIphotocontest - Cinnamon-Pecan Streusel Coffee Cake PRINT
Adapted from keyingredient.com
#KIphotocontest - Cinnamon-Pecan Streusel Coffee Cake PRINT

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from keyingredient.com

Ingredients

  • flavored cooking spray 1 3/4 cups all

  • purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sugar 3 tablespoons butter 1 cup fat

  • free sour cream 2 teaspoons vanilla extract 2 large eggs 1/3 cup packed light brown sugar 1/4 cup chopped pecans, toasted 1 1/2 teaspoons ground cinnamon 1/2 cup powdered sugar 3 teaspoons fat

  • free milk 1/2 teaspoon vanilla extract

Directions

Directions Preheat oven to 350°. Coat an 8-inch square baking pan with cooking spray. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Set aside. Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla, and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist. Combine brown sugar, pecans, and cinnamon in a small bowl. Spoon 1/2 of batter into prepared pan; sprinkle evenly with 1/2 of brown sugar mixture. Spoon remaining batter over brown sugar mixture, and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Combine powdered sugar, milk and 1/2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake.

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