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Coffee Cake

Pecans

Norman MacEwan once said: "We make a living by what we get, but we make a life by what we give." This is the perfect cake to wrap in cellophane. With a big bow and a package of freshly ground coffee, this is a little way we can show we care.

Crumbs

    1/2 cup butter, melted
    1 cup graham cracker crumbs
    1/2 cup dark brown sugar
    1/3 cup chopped pecans
    1/2 teaspoon ground cinnamon

Confectioners' Glaze

    2 cups confectioners' sugar
    3 tablespoons fat-free milk
    1/4 teaspoon vanilla extract

Cake

    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 cup butter
    1/2 cup granulated sugar
    3 large eggs
    1 teaspoon vanilla extract
    2/3 cup fat-free milk

 

1.  Preheat the oven to 350 . Butter and flour a 9 1/2 x 3 1/4-
     inch nonstick fluted tube/Bundt pan.

2.  Crumbs: In a medium bowl, mix melted butter, graham     
    
cracker crumbs, brown sugar, pecans and cinnamon. Set aside
     for later use.

3.  Glaze: In a small bowl, mix the confectioners' sugar with the      
     milk and vanilla. Set aside.

4.  Cake: In a medium bowl, mix the flour, baking powder
     and baking soda; set aside. In a large bowl, use a mixer to
     cream butter and sugar, then beat in eggs and vanilla.
     Alternately beat in flour mixture and milk;
     beginning and ending with the flour.

5.  Pour half the batter into the prepared pan; sprinkle with half
     the crumb mixture. Top with the remaining batter and the rest
     of the crumb mixture.

6.  Bake in the preheated oven for 35 minutes. Turn out onto
     baking sheet and then turn the cake onto serving plate.
     Immediately drizzle icing over the upside-down cake.

7.  After the icing sets, this cake may be wrapped in clear
     cellophane on a doily for a present. Don't forget the big bow.

     Makes 16 servings



 

Seasoned with Love
Online Cookbook

 

 Seasoned with Love- A copyright recipe

We would love to have you print this recipe for your own use.

 

 

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