Pecan Coffee Cake Crumble

Good morning all!  Happy Sunday to you!  I am enjoying a couple moments of quite “me” time.  My son and the animals are still fast asleep.  Getting up on a Sunday morning, being the first one up, and being able to steal away some time to enjoy a cup of decaf coffee and a scrumptious pecan cake …ahhh …heaven.  It truly is the simple things in life.  A good cup of coffee, some coffee cake and a beautiful Sunday morning; the sun is shining and the birds are singing, it is summer and I am feeling good!  What more could you ask for I say! 🙂

I love coffee cake, especially this recipe which is one my mom used to make.  She loved to have it when she got home, after work, with her favorite soap opera and a cup of coffee.  It was her way of unwinding after a day at work.

This is a delicious, flavorful , yet not to sweet, melt in you mouth coffee cake with a wonderful pecan crumb topping …perfect!  A favorite Sunday brunch treat at our house.

Happy Baking!

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Pecan Coffee Cake Crumble

By:  Arl’s World

Original recipe makes 1 – 9×13 inch pan

pecan coffee cake2

 This is a delicious, flavorful , yet not to sweet, melt in you mouth coffee cake with a wonderful pecan crumb topping …perfect!  A favorite Sunday brunch treat at our house.

Ingredients:

2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon baking powder

1 cup butter, softened

1 cup sour cream

1 1/2 cups white sugar

2 eggs

1 tablespoon vanilla extract

1/2 cup brown sugar

1 cup chopped pecans

1 teaspoon ground cinnamon

2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.

In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

Then prepare Pecan Topping:   In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir  in melted butter until crumbly. Sprinkle over cake batter in pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

 

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