I made this coffee cake for brunch at MOPS today. It was really easy and yummy. I subbed walnuts for pecans because I didn't have any pecans on hand...they were good, but I think pecans would be even better.
2 cups all-purpose Flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream (I used light)
1 large egg, lightly beaten
1 tsp baking soda
3 tablespoons granulated sugar
1 tsp cinnamon
1 cup chopped pecans
*Stir together flour and brown sugar in a large bowl. Cut the butter into flour mixture with a pastry blender, 2 forks until crumbly. Press 2 3/4 cups cremb 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. Pour over crumb crust in pan.
*Stir together sugar, cinnamon and pecans. Sprinkle over the cake.
Bake at 350 degrees for 25-30 minutews or until a wooden pick inserted into the center comes out clean.
Yield: 12 servings.
Recipe from: Southern Living Christmas Cookbook
~Abby
2 cups all-purpose Flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream (I used light)
1 large egg, lightly beaten
1 tsp baking soda
3 tablespoons granulated sugar
1 tsp cinnamon
1 cup chopped pecans
*Stir together flour and brown sugar in a large bowl. Cut the butter into flour mixture with a pastry blender, 2 forks until crumbly. Press 2 3/4 cups cremb 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. Pour over crumb crust in pan.
*Stir together sugar, cinnamon and pecans. Sprinkle over the cake.
Bake at 350 degrees for 25-30 minutews or until a wooden pick inserted into the center comes out clean.
Yield: 12 servings.
Recipe from: Southern Living Christmas Cookbook
~Abby
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