October 18th, 2013

Brown Sugar Pecan Coffee Cake



It’s the beginning of a beautiful fall weekend . . . the air is crisp, but not too cold; and for the time being, the government is up and running.  Sounds like a great time to relax and enjoy this Brown Sugar Pecan Coffee Cake.  The mix of brown sugar cake topped with lots of crunchy pecans is heavenly.  It’s so easy to put together – what are you waiting for?



Note:  You’ll want to keep this recipe on-hand – it’s perfect for holiday entertaining.


Brown Sugar Pecan Coffee Cake


2 cups all-purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 teaspoon baking soda
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup chopped pecans


Stir together flour and brown sugar in a large bowl.  Cut 3/4 cup butter into flour mixture with a pastry blender or fork until crumbly.  Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.

Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened.  Stir together granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

Serve for breakfast, brunch, dessert, or just because you can!

Recipe from Southern Living Home Cooking Favorites



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