• Cooking Time: 35-40 min
  • Servings: 12
  • Preparation Time: 25


  • Reynolds® Parchment Paper
  • 2 cups flour
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup butter or margarine, softened
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Topping:
  • 1 1/2 cups chopped pecans
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • Visit Reynolds


  • PREHEAT oven to 350°F. Line a 13x9x2-inch baking dish with a 12x15-inch sheet of Reynolds Parchment Paper; set aside.
  • FOR COFFEECAKE, Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Blend flour mixture and butter until mixture resembles coarse crumbs.
  • COMBINE sour cream, milk, eggs and vanilla extract; add to dry ingredients. Beat at medium speed with an electric mixer until smooth and fluffy. Spoon half of batter into parchment-lined baking pan. Combine pecans, sugar and cinnamon; sprinkle half over batter. Spread remaining batter over topping. Sprinkle with remaining topping.
  • BAKE 35 to 40 minutes or until wooden toothpick inserted into center comes out clean. Cool.


Author Credit: Reynolds Wrap

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