Monday, December 6, 2010

Coffee Cake

This is so delicious!  A big piece of this cake is wonderful to have for breakfast or dessert.  The cake is really tasty by itself, but the brown sugar and pecan topping just puts it over the top.  Nice and yummy and fattening - just what a holiday dessert should be.  I can't recommend this highly enough!

Coffee Cake

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


1/2 cup brown sugar
1 cup chopped pecans
1 tsp ground cinnamon
2 Tbsp butter melted

Preheat oven to 350.  Spray a 9"x13" pan with cooking spray.  Sift together the flour, salt, and baking powder, and set aside.  In a large bowl, cream the butter until light and fluffy.  Gradually beat in the sour cream and then the sugar.  Beat in the eggs one at a time, and then stir in the vanilla.  By hand, stir in the flour mixture, mixing until just incorporated.  Spread batter into prepared pan. 

To make the topping, combine brown sugar, pecans, and cinnamon in a bowl.  Pour in melted butter and combine until crumbly.  Sprinkle over cake batter in pan.  Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. 

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