Honey Pecan Coffee Cake

Name: Honey Pecan Coffee Cake
Yield: 18 servings
Ingredients: 1 cup (250 mL) Milk; 1 tbsp (15 mL) lemon juice; 1 cup (250 mL) butter softened; 1 cup (250 mL) liquid honey; 2 eggs; 1 tsp (5 mL) vanilla extract; 2 cups (500 mL) all-purpose flour; 1 tsp (5 mL) baking soda; 1/4 tsp (1 mL) salt; 1 tsp (5 mL) ground cinnamon; Streusel Topping; 1 cup (250 mL) pecans chopped; 1/2 cup (125 mL) brown sugar; 1 tsp (5 mL) ground cinnamon; 1/4 cup (60 mL) butter

This recipe is taken from the 1984 Milk Calendar. This is the Honey Pecan Coffee Cake recipe.

Prep: 20 min
Cooking: 1 h

Yields 18 servings

Ingredients

1 cup (250 mL) Milk
1 tbsp (15 mL) lemon juice
1 cup (250 mL) butter softened
1 cup (250 mL) liquid honey
2 eggs
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 tsp (5 mL) ground cinnamon
Streusel Topping
1 cup (250 mL) pecans chopped
1/2 cup (125 mL) brown sugar
1 tsp (5 mL) ground cinnamon
1/4 cup (60 mL) butter

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C).

Butter and flour a cake pan, either 8-inch (20 cm) square or 9-inch (23 cm) round.

Stir lemon juice into milk; set aside.

Cream butter with honey until light and fluffy; beat in eggs; add vanilla. Sift together flour, baking soda, salt and cinnamon; add to creamed mixture alternately with milk mixture, beginning and ending with dry ingredients.

Streusel Topping:

Combine streusel ingredients. Pour half the batter into prepared pan; sprinkle with half the streusel mixture; add the remaining batter; top with remaining streusel.

Bake in oven about 1 hour or until done. Decorate with extra pecans, if desired.