March 05, 2014

Pecan Coffee Cake

2 c All Purpose Flour
1/4 tsp Salt
1 tbsp Baking Powder
1 c Butter, softened
1 c Sour Cream
1-1/2 c White Sugar
2 Eggs
1 tbsp Vanilla Extract
1/2 c Brown Sugar
1 c Chopped Pecans
1 tsp Ground Cinnamon
2 tbsp Butter, melted
Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together flour, baking powder, and salt. Set aside. In large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs 1 at a time, then stir in vanilla. By hand, fold in flour mix until just incorporated. Spread batter into pan. To make the pecan topping: in a medium bowl, mix together brown sugar, pecans, and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter. Bake in preheated oven for 30-35 min or until toothpick inserted into center comes out clean. Let cool 10 min then remove to wire rack and from foil.