Pecan topped coffee cake

Yield: 1 Servings

Measure Ingredient
⅔ cup Butter
1 cup Chopped pecans
1 cup Sugar
½ cup Brown sugar
½ cup Brown sugar
½ teaspoon Cinnamon
2 \N Eggs
1 teaspoon Vanilla
2 cups Flour; (self-rising)
1 teaspoon Cinnamon
1 cup Buttermilk

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

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