Pecan Streusel Coffee Cake
judy
ingredients
- steusel:
- 2/3 cup dark brown sugar
- 2/3 cup flour
- 3/4 tsp cinnamon
- 6 Tbs. unsalted margarine, melted, and cooled
- 1/2 cup pecans, toasted, coarsly chopped
- Cake:
- 2 cups flour
- 1 1/4 tsp. baking soda
- 1 tsp ground nutmeg
- 1/2 tsp. salt
- 1 1/3 cup golden brown sugar
- 1/2 cup (1 stick) margarine
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup milk
directions
- 1
Streusel:
- 2
combine brown sugar, flour, and cinnamon in a bowl. Add melted margarine, toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. Cover and chill.
- 3
Cake/ Position rack in center of ovenand preheat to 350°. Grease 9x9x2 in metal baking dish. Combine flour, baking soda, nutmeg, and salt in a medium bowl. Whisk to blend. Using electric mixer, beat brown sugar, margarine,and vanilla in a large bowl until well blended, about 2 minutes. Add eggs one at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half flour mixture; beat just until blended; add whole milk. Beat until blended. Beat in remaining flour mixture just until blended.
- 4
Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over struesel, then spread evenly over with spatula. Sprinkle remaining streusel over top evenly.
- 5
Bake cake until streusel topping is brown for about 45 minutes. Cool for 30 minutes. Cut into squares
Source: judy
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