Cinnamon Pecan Coffeecake
Why I Love This Recipe
Ingredients You'll Need
Reynolds® Parchment Paper
2 cups flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1 cup sour cream
1/4 cup milk
2 eggs
1 teaspoon vanilla extract
Topping:
1 1/2 cups chopped pecans
1/4 cup sugar
2 teaspoons ground cinnamon
Directions
PREHEAT oven to 350°F. Line a 13x9x2-inch baking dish with a 12x15-inch sheet of Reynolds Parchment Paper; set aside.
FOR COFFEECAKE, Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Blend flour mixture and butter until mixture resembles coarse crumbs.
COMBINE sour cream, milk, eggs and vanilla extract; add to dry ingredients. Beat at medium speed with an electric mixer until smooth and fluffy. Spoon half of batter into parchment-lined baking pan. Combine pecans, sugar and cinnamon; sprinkle half over batter. Spread remaining batter over topping. Sprinkle with remaining topping.
BAKE 35 to 40 minutes or until wooden toothpick inserted into center comes out clean. Cool.