Cinnamon Pecan Coffeecake
- 11/3 cups packed brown sugar
- 1 tbl ground cinnamon
- 1 1/2 cups chopped pecans
- 8 tbl unsalted butter (1 stick) melted
- 2 2/3 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 12 tbl unsalted butter (1 1/2 sticks)
- 1 cup plus 2 tbl sugar
- 2 tsp vanilla
- 4 large eggs
- 1 1/3 sups sour cream
Topping, combine the brown sugar, cinnamon, pecans and toss together. Add the butter and toss again, set aside.
For the cake, sift together the dry ingredients, aside. Cream the butter and sugar, slowly and the eggs and vanilla, then add the flour mixture alternating with the sour cream till all is incorporated.
To assemble the cake, spread in a greased 8-9 inch pan , half of the cake batter , then half of the topping. Spoon the remaining batter on top, smooth out and finish with remaining topping.
Bake 40 minutes in 350 degree oven, just till golden brown.