Lyndon House B&B
Pecan Coffee Cake: Breakfast-Brunch
Prep time:1 & 1/2hrs
2 cups sugar, superfine granulated
3 eggs, large or extra large
1 teaspoon vanilla extract
2 cups flour, all-purpose
1/4 teaspoon salt, sea salt
1 tablespoon baking powder, double acting
1 cup sour cream, divided for additions
2 cups pecans, coarsely chopped or crushed
1/4 cup brown sugar, firmly packed
1/4 cup flour, all-purpose
3 tablespoons butter, softened
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
1 cup butter, softened
Preheat oven to 350degreesF. Butter 9&1/2 or 10inch springform pan. Cream 1 cup butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
Combine in medium bowl, 2 cups flour, salt and baking powder; stir or sift to mix. Add to butter mixture in 1/3's alternating with 1/2 cup sour cream, starting with dry ingredients. Mix until just combined. Spread 1/2 of batter in prepared pan.
Prepare topping: Combine in medium bowl: pecans, brown sugar, flour, 3 TBSP butter, and spices. Mix well. Spread half on batter in pan. Add remaining batter and top with rest of pecan mixture.
Bake for 60 to 75 minutes or until tester inserted comes out clean. Loosen edge of pan. Cool on rack in pan. Store covered in refrigerator or freeze up to 1 month.
Adapted from Caprial's Cafe seen on public broadcasting television. A favorite of our guests.
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507 North Broadway
Lexington, KY 40508-1328
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