Honey Pecan Coffee Cake

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
honey pecan coffee cake

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

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.

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Nutrition

Nutritional Information

per serving
Energy: 293 Calories
Protein: 3 g
Carbohydrate: 32 g
Fat: 18 g
Fibre: 1.2 g
Sodium: 127 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 3 % / 37 mg
Selenium: 15 %
Folate: 14 %
Vitamin A: 12 %
Thiamin: 12 %