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Cinnamon Pecan Coffeecake

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• 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.