"Hunger is the best sauce in the world."--Cervantes

Pecan Topped Coffee Cake Recipe

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This recipe for Pecan Topped Coffee Cake, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Evans
Added: Sunday, September 2, 2007


2/3 c. butter
1 c. sugar
1/2 c. light brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1 c. buttermilk

1 c. chopped pecans
1/2 c. dark brown sugar
1/2 tsp. cinnamon

Cream the butter and sugars, beating well. Add the eggs,
beating well after each addition. Stir in vanilla. Combine the dry ingredients. Add to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix well.

Pour batter into greased and floured 9x13-inch pan. Combine topping ingredients and sprinkle over batter. Cover and chill 8 to 10 hours or overnight. Uncover batter and allow to come to room temperature. Preheat oven to 350. Bake cake until golden and tester inserted in center comes out clean, about 35 minutes.

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