Cinnamon-Pecan Topped Coffee Cake
"Not a overly huge cake, but buttery moist delicious, with a layer of cinnamon/sugar topping on top of halved pecans. I have made this cake using large walnut halves also. If you prefer a less sweeter topping then reduce the sugar by a couple of tablespoons but keep the cinnamon to 1-1/2 teaspoons. This cake is best served still slightly warm topped with whipped cream. Try this cake, you will love it!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
1 (9-inch) cake
ingredients
- 1⁄2 cup butter, room temperature (no subs!)
- 1 cup brown sugar
- 1 egg
- 1 1⁄2 teaspoons vanilla
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons cinnamon, can use more
- 16 pecan halves
directions
- Set oven to 350 degrees.
- Butter and flour a 9-inch square baking pan (make certain that you pan has at least 2 inches on the sides, this cake rises high!).
- With an electric mixer cream butter with brown sugar in a large bowl until fluffy (about 3-4 minutes).
- Add in egg and vanilla; mix until well blended.
- Sift together flour, baking powder and baking soda; add into the creamed mixture alternating with the buttermilk.
- Transfer to prepared baking pan.
- In a small bowl mix together 3/4 cup sugar and cinnamon.
- Place the pecan halves in a single layer evenly on top of the cake batter leaving spaces in between them.
- Then press each nut about 1-inch into the batter.
- Spoon some of the sugar/cinnamon mix into the depressions (small holes) created by the pecans.
- Sprinkle the remaining sugar over the cake.
- Bake for about 45 minutes, or until cake tests done.
- Cool slightly in pan then slice into squares.
- Top slices with whipped cream if desired.
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