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!
- For the Cake:
- ½ cup shortening
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla
- ¾ cup sugar
- 1½ cup flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- For the Topping:
- ½ cup brown sugar
- 2 Tablespoons flour
- 1 Teaspoon cinnamon
- ½ cup chopped pecans
- 2 Tablespoons melted butter
- Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick cooking spray.
- Prepare the topping by mixing ingredients together until crumbly. Set aside.
- Cream together shortening and egg, add in sugar and vanilla and cream together until smooth. Sift together flour, baking powder, salt and cinnamon. Add sifted ingredients to sugar mixture, alternating with milk. Stir until incorporated.
- Spread half of the cake batter into the bottom of the baking dish. top with half of the topping mixture, top that with the rest of the batter, and complete with the other half of the topping.
- Bake for 30 minutes. Serve warm.