This is a delicious coffee cake. This recipe has you making the batter the night before and then cooking this in the morning. This recipe from my grandmother Ethel Eynard. Jefferson City, MO. 1978.
Pecan Topped Coffee Cake
Pecan-Topped Coffee Cake
You can make a quick and easy coffeecake that has pecans all over the top.
- 2/3 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1 cup coarsely chopped pecans
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Cream butter; gradually add 1 cup sugar and ½ cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, soda, salt, 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 13x9 baking pan.
Combine pecans, 1/2 cup brown sugar and 1/2 teaspoon cinnamon; stir well, and sprinkle over batter. Cover and chill 8 to 10 hours or overnight. Uncover batter, and let come to room temperature. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.