Cinnamon pecan coffee cakes just went into the oven. The house is going to smell wonderful when Richard returns from his errands!
Recipe?
Cinnamon Pecan Coffee Cake
Batter:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup sour cream (I substitute plain -
not nonfat - yogurt)
1 tsp. vanilla
Topping:
1/2 cup packed brown sugar
2 tbsp. flour
2 tsp. ground cinnamon
1/2 cup chopped pecans
Sift together flour, baking powder, and baking soda and set aside. Cream butter, sugar, and eggs. Add sour cream and vanilla, then dry ingredients to form a smooth batter.
In a greased & floured 9x13 pan alternate batter, topping, batter, topping and bake at 350
o for 45-60 minutes, until a toothpick in center comes out clean.
A double recipe makes 3 nice 8-inch square cakes, which are great for gifts. This freezes well.