Cinnamon Pecan Coffeecake

15 ingredients
4 steps

Ingredients

  • Reynolds(R) Parchment Paper
  • 2 cups flour
  • 1 1/4 cups sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup butter or margarine, softened
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Topping:
  • 1 1/2 cups chopped pecans
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon

Directions

  1. 1
    PREHEAT oven to 350°F. Line a 13- x 9- x 2- inch baking dish with a 12- x 15-inch sheet of Reynolds Parchment Paper; set aside.
  2. 2
    COMBINE flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Blend flour mixture and butter until mixture resembles coarse crumbs.
  3. 3
    COMBINE sour cream, milk, eggs and vanilla extract; add to dry ingredients. Beat at medium speed with an electric mixer until smooth and fluffy. Spoon half of batter into parchment-lined baking pan. Combine topping ingredients; sprinkle half over batter. Spread remaining batter over topping. Sprinkle with remaining topping.
  4. 4
    BAKE 35 to 40 minutes or until wooden toothpick inserted into center comes out

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