Lyndon House B&B

Pecan Coffee Cake: Breakfast-Brunch

Servings: 16

Prep time:1 & 1/2hrs

Ingredients:

• 

  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

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

Adapted from Caprial's Cafe seen on public broadcasting television. A favorite of our guests.