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
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
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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.
Tips
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 |
| Folate: | 14 % |
| Selenium: | 15 % |
| Thiamin: | 12 % |
| Vitamin A: | 12 % |
