This sweet brown sugar-pecan coffee cake is the perfect addition to any holiday brunch spread.
2 cups all-purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 teaspoon baking soda
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
How to Make It
Stir together flour and brown sugar in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.
Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Stir together granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.
We added pecans to Beth's original recipe; it's delicious either way.
I made this into two loaf pans rather than one 13x9. The cooking time turned into 55 minutes which any loaf typically does. The only complaints I heard was that there wasn't enough "cake" in the coffee cake and that it might be a little too sweet. Still think it was a good recipe. :)
I am a seventeen year old amatuer baker, and I made this coffee cake for my mother to take to her office for a brunch. Everyone loved it -- she just asked me to email her the recipe for her to share! The only change I made was to add a teaspoon of vanilla, and it cooked it almost exactly 25 minutes for me (a tiny bit over). Great recipe!
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