Pecan topped coffee cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter |
| 1 | cup | Chopped pecans |
| 1 | cup | Sugar |
| ½ | cup | Brown sugar |
| ½ | cup | Brown sugar |
| ½ | teaspoon | Cinnamon |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 2 | cups | Flour; (self-rising) |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Buttermilk |
Directions
Cream butter, gradually add 1 cup sugar & ½ cup brown sugar, beating well. Add eggs one at a time, beating well after each addition. Stir in vanilla. Combine flour 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 13X9X2 pan. Combine pecans, ½ cup brown sugar and 1/'2 teaspoon cinnamon. Stir well and sprinkle over batter.
Cover and chill 8-10 hours or overnight. Uncover batter and let come to room temperature. Bake at 350 for 35 minutes or until wooden toothpick inserted in center comes out clean. 12-15 servings.
Posted to EAT-L Digest by "Waanda B. Lee" <wlee@...> on Mar 9, 1998