Cinnamon-Pecan Coffee Cake w/Strawberry-Pecan Butter

By Letha_McWey

Ingredients

• For the coffee cake:
• 2 1/4 c all-purpose flour
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 c light brown sugar, Packed
• 3/4 c sugar
• 3/4 canola oil
• 1 c coarsely chopped pecans
• 1 tsp baking powder
• 1 tsp baking soda
• 1 lg egg
• 1 c buttermilk
• For the butter:
• 2 sticks unsalted butter at room temp.
• 8 oz's strawberry preserves (not jam)
• 1/2 to 1 c confectioners' sugar
• 1/2 c coarsely chopped pecans

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees. Spray 13x9" baking pan with nonstick cooking spray.
Combine flour, salt, cinnamon, ginger, brown sugar and sugar in lg mixing bowl. Add oil and whisk until well mixed and a little crumbly. Place 3/4 c mixture in smaller bowl and add pecans.
Add the baking powder, baking soda, egg and buttermilk to the remaining flour mixture in the lg bowl. Stir together quickly, but DON'T over mix (there may be lumps but that is fine) Spread the batter evenly in the prepared baking pan. Sprinkle the reserved pecan mixture evenly over the batter. Bake for 40 minutes, or until brown and the edges are coming away from the pan a little. To make Strawberry Pecan Butter: Beat the butter, strawberry preserves and confectioners sugar until the mixture looks like pink frosting. Stir in the chopped pecans. Serve warm or at room temperature with the butter.