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Cinnamon Pecan Coffeecake


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Member since 2008

Serves 12 | Prep Time 25 | Cook Time 35-40 min

Ingredients

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




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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.


Pairs Well With


Notes

This sounds so good. I am going to give it a try for breakfast tomorrow morning!

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