"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Easy Coffee Cake Recipe

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This recipe for Easy Coffee Cake, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Montalbano
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
2 cups Pioneer Original or Buttermilk Biscuit Mix
3/4 cup brown sugar, packed
1/2 cup pecans, chopped
1 tsp cinnamon
1/4 cup butter, melted

Directions:
Directions:
Preheat oven to 350. Oil a 9x13 baking dish.

Blend 3/4 cup butter and granulated sugar. Add eggs and sour cream and beat well. Stir in Pioneer baking mix. Pour mixture into prepared pan.

Mix brown sugar, nuts and cinnamon. Sprinkle over batter. Poke holes in coffee cake with end of wooden spoon. Drizzle 1/4 cup melted butter over cinnamon/sugar mixture.

Bake 35 to 40 minutes.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Freezes and reheats well. Unbaked coffee cake can be covered tightly and refrigerated overnight and baked for breakfast.

 

 

 

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