Everybody loves a simple pecan coffee cake--especially if it's homemade. This is rich and moist. And it won't last long . . . . This recipe is easily halved, which is what I usually do, but then I make the full amount of the topping.
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup butter, softened
- 1 cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted
Preheat oven to 350.
Sift together flour, salt, baking powder. Set aside. Butter and flour or spray a 9 x 13 baking dish. If making half the recipe, use an 8 x 8 pan. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream then beat in the sugar. Beat in the eggs one at a time then stir in the vanilla. By hand, fold in the flour mixture, mixing just until mixed through. Spread in prepared pan.
To make the topping: in a medium bowl mix brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in preheated oven for 30 – 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool before cutting.
NOTE: Usually, I use Land-O-Lakes unsalted butter. I made a similar recipe that didn't rise properly. I was told by a caterer that they have changed their formula and this is a common complaint. My sister also had the same problem and some of her friends.
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J.P. Hart
Just An0ther 2 Cents
Erica K
l'Heure Bleue
Kate O'hehir
Salon.com
Comments
The ass is going to win :)
Rated because I absolutely love coffee cake, and this recipe looks simple enought for me to make!
This is a perfect coffee cake that I will try and make. It sounds so yummy!
Monte