Cinnamon Pecan Coffeecake
Reynolds® Parchment Paper
teaspoons baking powder
teaspoon baking soda
teaspoon ground cinnamon
cup butter or margarine, softened
cup sour cream
teaspoon vanilla extract
cups chopped pecans
teaspoons ground cinnamon
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