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Overnight (Or Not) Cinnamon Coffeecake with Pecans

Cinnamon Coffeecake

Cinnamon Coffeecake

OVERNIGHT (OR NOT) CINNAMON COFFEE CAKE

For Kathy E., who requested this recipe.

This can be baked right away, also.  If refrigerated overnight, allow extra baking time. You can also let it sit out to take the chill off for 20 minutes before baking. Either way, when a toothpick inserted in the center comes out clean, it’s done. Just don’t over bake.

Cake:

1 stick unsalted butter, softened

1 cup sugar

2 large eggs, room temperature

8 oz. sour cream

2 teaspoons vanilla

2 cups flour

1 teaspoon cinnamon

1 teaspoon ea. baking powder and soda

Dash salt

Streusel:

Mix together:

3/4 cup firmly packed light brown sugar

3/4 cup chopped pecans

1-1/2 teaspoons cinnamon

Preheat oven to 350.  Spray a 9×13 pan.  Beat butter sugar and eggs together until blended and light, about 2 minutes.  Add sour cream and vanilla and blend.  Combine flour, cinnamon, baking powder, soda and salt and add to batter slowly and blend well.  Pour into pan.  Sprinkle streusel on top.  Bake 35-40 minutes. Don’t overbake. Freezes well.

Gilding the lily: Drizzle a confectioners’ sugar glaze on top after it cools.

Permanent link to this article: http://abouteating.com/overnight-or-not-cinnamon-coffeecake-with-pecans/

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