|I found this in my Friends Cookbook|
I was looking for a recipe for a good crumby cinnamon coffeecake and I remembered the Central Perk section in this cookbook with loads of pastries and coffee shop delicacies. I'm glad I found this recipe. It was a huge it. I brought it to a mid-morning women's Bible study and they raved over it. I was even asked to post the recipe. So here it is. Finally ;)
Pecan Coffee Cake
1/2 C. firmly packed brown sugar
1/2 C. finely chopped pecans
2 T. flour
1 t. ground cinnamon
2 T. unsalted butter, softened (I used regular vegan margarine and omitted the salt in the coffee cake)
8 T.(1 stick) unsalted butter, softened (or vegan margarine)
1 C. firmly packed brown sugar
2 large eggs (I used Ener-G egg replacer)
1 1/2 C. flour
1 1/2 t. baking powder
1/2 t. salt (omit if using salted butter)
1/2 C. milk (I used soy)
Preheat oven to 375˚F. Grease a 9" square cake pan and set aside.
Mix the topping ingredients with your fingers or a fork until the butter is cut into very small pieces and coated with sugar and nuts. Set the mixture aside.
Cream the butter and sugar with an electric mixer until light and fluffy, about 1 minute. Add the eggs and beat until the batter is smooth, 1 to 2 minutes.
Stir the flour, baking powder, and salt together in a small bowl. Add the dry ingredients to the batter alternately with some of the milk. Mix until the batter is smooth. Pour the batter into the prepared pan and sprinkle evenly with the reserved topping.
Bake until a toothpick inserted in the center of the ake comes out clean and the edges begin to pull away from the sides of the pan, about 30 minutes. Cool pan briefly on a rack. Cut the cake into squares and serve warm.
This was very easy to throw together. I had all the ingredients on hand and it seemed like in no time it was out of the oven and soon to be devoured.
Yum yum. Give it a try yourself.