Perfectly sweet coffee cake with a cinnamon crunch middle and topping made with pecans. Ideal with your favorite cuppa!
I’ve been kind of lax in sharing new recipes lately.
Does it help if I apologize with a recipe for great new cake … that you can eat for BREAKFAST??
I knew I wanted to make something I didn’t have on my blog — and I have many breakfast/brunch recipes but no coffee cakes? How did that happen?
I grabbed out an old church cookbook from 1990, and started flipping. Most coffee cakes are made in a 9×13, and with our family being reduced from 6 to 4 recently, I didn’t need that much cake around. Sure, I could have cut it in half, but I looked at the recipes for 8×8 pans first.
When I happened upon this recipe I knew this was it! “Filled” Cinnamon Coffee Cake it was called. That little layer of topping sandwiched in between two layers of cake.
And that TOPPING!! Crunchy, sweet and full of chopped pecans.
Pair it with your favorite cuppa … me, myself? I am a black coffee girl … pretty low maintenance.
With these basic ingredients, you could have this for breakfast tomorrow!
- [i]For the Cake:[/i]
- 1/2 cup shortening
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1 1/2 cup flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- [i]For the Topping:[/i]
- 1/2 cup brown sugar
- 2 Tablespoons flour
- 1 Teaspoon cinnamon
- 1/2 cup chopped pecans
- 2 Tablespoons melted butter
Amount Per Serving: Calories: 417 Total Fat: 22g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 39mg Sodium: 293mg Carbohydrates: 52g Fiber: 2g Sugar: 30g Protein: 5g