"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crumb Coffeecake Recipe

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

Kay McCune
Added: Monday, September 12, 2005


2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. margarine (softened)
1 c. sugar
2 large eggs
1 c. sour cream
1 tsp. vanilla
1 c. finely chopped pecans
1/2 c. packed light brown sugar
1/4 c. sugar
1 tsp. cinnamon

Heat over to 325 degrees. Grease a 9" square pan. Sift together flour, baking powder, baking soda and salt; set aside.
Beat butter and sugar in large bowl until light, about 2 minutes. Add eggs, one at a time, mixing well after each addition.
Add dry ingredients, alternating them with sour cream and vanilla. Mix only until combined.
Pour half of batter into prepared pan. Stir together topping incredients and sprinkle half over batter. Cover with remaining batter, then remaining topping.
Bake 45 minutes or until toothpick inserted in center comes out clean.

Preparation Time:
Preparation Time:
1 hour




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