More Great Recipes: Cake

Cinnamon Pecan Coffeecake


User Avatar
Member since 2007

Serves 12 | Prep Time | Cook Time

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


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

Reynold's

A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana