Sunday, February 28, 2010

Pecan Coffee Cake

All I can say is make'll be glad you did :)

Yields: 12 servings

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon, nutmeg
1/2 teaspoon allspice
1/4 cup brown sugar
1/4 cup flour
2 cup chopped pecans
2 tablespoons butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with cooking spray.
Sift together the flour, baking powder, and salt; set aside.

2. In mixing bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

3. To make the Pecan Topping: In a medium bowl, mix together brown sugar,flour, pecans and cinnamon, nutmeg and allspice. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.

4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.