Sometimes our mornings are a little crazy especially if my hubby hits the snooze button on the alarm to catch an extra 10 mins of sleep, so I like to have something for those days so he doesn’t leave for work on an empty stomach when I don’t have time to make him something. This coffee cake comes together really easily and taste good too and t’s not overly sweet like some I’ve tried. It’s even better when you have friends with a pecan tree in their yard that share their crop. Thank you James and Haley!!
(Adapted from Southern Living November 2010)
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 1/4 cups sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar, beating at medium speed until light and fluffy.
Add eggs, 1 at a time, beating just until yellow disappears.
Sift together flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Stir in vanilla and almond extracts.
Pour batter into a greased 13- x 9-inch pan; sprinkle with Crumb Topping.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 20 minutes before serving.
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup coarsely chopped pecans
1/4 cup butter
Stir together flour, sugar, and coarsely chopped pecans in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas.