Recipes

[lavendersage]

I love the cinnamon-nutty topping mixed with this buttery moist cake! I have made it with less butter (1 1/2 sticks). I like it better with 2 sticks. I think it is just fine using 2 sticks total but dividing it and using 2 tablespoons for the topping. So it is two sticks minus 2 tablespoons in the cake batter which goes into the topping.

I hope I didn't confuse anyone!

Coffee Cake

2 cups flour

¼ tsp. Salt

1T. baking powder

1 cup unsalted butter, softenend

1 cup sour cream

1 ½ cups white sugar

2 eggs

1 tablespoon vanilla extract

Preheat oven to 350 degrees. Lightly grease 9x 13 pan. In a medium bowl, combine flour, baking powder, and salt. Set aside.

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

Pecan topping

½ cup brown sugar

1 cup chopped pecans

1 tsp. Cinnamon

2 T. butter, melted

In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over batter in pan.

Bake for 35 minutes or until toothpick inserted into the center of cake comes out clean.