Categories: Breakfast, Coffee Cake
Ingredients
- Topping
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- Cake
- 1 cup butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
Directions
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Preheat oven to 325°.
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Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a bowl.
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Mixture should have the consistency of moist sand.
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Add 1/2 cup chopped pecans.
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In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
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Add eggs and vanilla and mix well.
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In a separate bowl combine flour, baking powder and salt.
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Add this dry mixture to the moist ingredients a little at a time.
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Add milk and mix well.
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Pour the batter into a 9 × 13 baking pan that has been buttered and dusted with a light coating of flour.
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Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.
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Bake 50 minutes or until the edges just begin to brown. Cool.