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Sunday, March 10, 2013

Cinnamon Pecan Coffee Cake

I feel like I've tried dozens of coffee cake recipes over the past few years. Why is it always better from the bakery? Any bakery! I finally came across this one in Cooking Light and it's now my go-to. It's got the perfect balance of cinnamon and sugar and comes out incredibly moist. LOVE IT. This can be made in a loaf pan or as cup-coffee-cakes...like Little Debbie ;)

Streusel
1/3 cup packed brown sugar
1/3 cup rolled oats
1 tbsp flour
1/4 tsp cinnamon
 Dash of salt
2 tbsp butter, melted
2 tbsp chopped pecans - must toast! Put on stovetop for 5 mins or so on medium.

Cake
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter, softened
2/3 cup sugar
3 eggs
1 tsp vanilla
1 cup buttermilk

1. Preheat oven to 350.

2. Combine the struesel ingredients and set aside.

3. In a bowl, combine the first 4 ingredients and mix well. In a large bowl, combine the butter and sugar and beat on medium-high until well blended. 

4. Beating at low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture. Beat until just combined.

5. Scrape half of batter into a 9x5 loaf pan coated with baking spray. Sprinkle half of the streusel mixture over the batter. Pour the rest of the batter on top and sprinkle remaining streusel on top.

6. Bake for 50 minutes. 

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