Cinnamon Pecan Coffee Cake

From now on, Karen will only demonstrate in the kitchen once a month. We will have members of the community kitchen to share once a month since there will be 2 meetings in a month.

Jean made a Cinnamon Pecan Coffee Cake in the Gilmore Park Church Community Kitchen. It’s been a while since Jean demonstrated in the kitchen. We missed her cooking. Welcome back Jean.

This Cinnamon Pecan Coffee Cake is crispy on the outside and moist in the inside. I love to munch on the crispy bits left behind.

Ingredients

• 2 cups flour
• 1 1/4 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cups butter, softened
• 1 cup sour cream
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla

Topping:

• 1 1/2 cups chopped pecans
• 1/2 cup sugar
• 2 teaspoons cinnamon

Click on the link below for the instructions.

Instructions

Preheat the oven to 350F. Line a 13″ x 9″ x 2″ baking pan with a sheet of parchment paper. Set aside.

Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bow.Blend flour mixture and butter until mixture resembles coarse crumbs.

Combine sour cream, milk, eggs and vanilla and blend to mix well.

Add the wet mixture to the dry ingredients.

Beat at medium speed with a electric mixer until smooth and fluffy.

Spoon half the batter into the parchment lined baking dish. Combine pecans, sugar and cinnamon; sprinkle half over batter.

Spread the remaining batter over topping. Sprinkle with remaining topping.

Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Cool, slice and enjoy with your coffee or tea. Jean, thank you for sharing.