Pecan Crumb Coffee Cake Recipe
This Pecan Crumb Coffeecake recipe is from family cookbook and you can be rest assured that it works. Nuts is the key ingredient in Pecan Crumb Coffeecake. This Pecan Crumb Coffeecake is always a hit as a Dessert . You need to try this Pecan Crumb Coffeecake just once! You'll certainly remain loyal to it forever!
Ingredients
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
4 cups all-purpose flour
1 cup butter or margarine
1/2 cup pecan halves, chopped
1 1/2 cups sugar
2/3 cup quick-cooking or old-fashioned oats,uncooked
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 1/2 cups milk
Directions
1. In medium-sized bowl, stir brown sugar, cinnamon, and 1 cup flour. With pastry blender or 2 knives used scissors fashion, cut 6 tablespoons butter or margarine (3/4 stick) into flour mixture until mixture resembles large crumbs. Stir in pecans; set aside.
2. Preheat oven to 375°F. Grease and flour two 8" by 8" baking pans.
3. In large bowl, mix sugar, oats, baking powder, salt, and 3 cups all-purpose flour. With pastry blender or 2 knives used scissors fashion, cut in remaining butter or margarine (1 1/4 sticks) until mixture resembles coarse crumbs. In small bowl, beat eggs with milk until blended; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans. Evenly sprinkle pecan mixture on top of coffeecakes.
4. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool coffeecakes in pans on wire racks 10 minutes; remove from pans; serve warm. Or cool coffeecakes on wire racks to serve later.
2. Preheat oven to 375°F. Grease and flour two 8" by 8" baking pans.
3. In large bowl, mix sugar, oats, baking powder, salt, and 3 cups all-purpose flour. With pastry blender or 2 knives used scissors fashion, cut in remaining butter or margarine (1 1/4 sticks) until mixture resembles coarse crumbs. In small bowl, beat eggs with milk until blended; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans. Evenly sprinkle pecan mixture on top of coffeecakes.
4. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool coffeecakes in pans on wire racks 10 minutes; remove from pans; serve warm. Or cool coffeecakes on wire racks to serve later.
