Friday, April 20, 2012

Cinnamon Pecan Coffee Cake {Foodie Friday}

I love breakfast. Weekends are pretty much the only time that I have to actually make breakfast, so I try to plan ahead and get a jump on Saturday morning. This I had in the oven at the same time as dinner. Cinnamon and pecan--not sure if it really gets much better than that. I would like to see a cinnamon filling or something, but still delicious.

Cinnamon Pecan Coffee Cake

1/4 cup canola or vegetable oil
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup milk
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
1-1/2 cups chopped pecans
1. Grease a 9×9-inch baking dish or a 9-inch deep-dish pie plate; set aside.
2. In a large bowl, cream the oil and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.
3. In a medium bowl, combine the flour, baking powder, salt and 1/2 teaspoon ground cinnamon. Add to the creamed mixture alternately with the milk, beating well after each addition. Pour into prepared baking dish.
4. For topping: In a small bowl, combine the flour, sugar and cinnamon. Cut in the butter until mixture resembles coarse crumbs; stir in the pecans. Sprinkle evenly over creamed mixture in baking dish.
5. Bake at 350 degrees F for 55 to 60 minutes or until wooden toothpick inserted near the center comes out clean. Makes 12 servings.

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