Friday, July 6, 2012

Country Morning Cinnamon Crunch Coffee Cake


For the Cake:
2  cups flour
2 ½  teaspoons baking powder
½  teaspoon salt
¾  cup sugar
1/2  cup melted butter, cooled
1 1/2  cups sour cream
2  eggs, room temperature

For the Topping:
1/2  cup brown sugar
2  Tablespoons flour
2  Tablespoons butter, softened
1  teaspoon cinnamon
1/4  teaspoon nutmeg
1  cup chopped pecans

1.  Preheat oven to 350°.
2.  Grease a 13x9 inch glass cake pan.
3.  In a large bowl, combine all the cake ingredients with a wooden spoon.
4.  Pour the batter into the prepared pan.
5.  Set aside.
6.  Now you’re going to make the topping.
7.  In a medium bowl, combine the brown sugar, flour, butter, cinnamon, nutmeg and pecans with your fingertips.
8.  Combine until mixture is crumbly.
9.  Sprinkle the topping mixture evenly over the batter that is in the prepared pan.
10.  Bake at 350° for 35 - 37 minutes or until crumbs cling to a toothpick that is inserted into the center of the cake.

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