Caramel-pecan Coffee Cake

Ingredients

Instructions

Batter

  • 1 1/2 c. sugar
  • 1 c. butter, softened
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • 2 c. flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 c. sour cream

Filling

  • 1 1/2 tsp. cinnamon
  • 1/3 c. brown sugar, firmly packed
  • 1 c. pecans, finely chopped

Topp[ing

  • 1/2 c. butter
  • 3/4 c. brown sugar, finely packed
  • 6 tbls. milk
  • 1 c. pecans, finely chopped
For batter: Cream sugar and butter in large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.

For Filling and Assembly: Combine cinnamon, brown sugar and pecans in small bowl. Grease and flour 9 x 13 inch baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake at 350 for 35 minutes. While cake is baking, prepare topping.

For Carmel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes. When cake is done, remove from oven and pour caramel mixture over top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely. (Cake can be prepared 1 day ahead, covered, and stored in refrigerator). At time of serving, cut cake into squares and place on large platter.