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Pecan-Topped Coffee Cake – this is a quick and easy coffeecake you can make.

May 13, 2009 Leave a Comment

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.

whole pecans for recipes

Pecan Topped Coffee Cake

Pecan Topped Coffeecake

  • Author:
  • Recipe Type: Cake Recipes, Family Recipes
  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Serves: 10
Pecan Topped Coffeecake

Make your breakfast special with a homemade coffeecake.

Ingredients

  • 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

Instructions

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.

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