Pecan Crumb Coffee Cake
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|All purpose flour||4 Cup (64 tbs)|
|Butter||1 Cup (16 tbs)|
|Pecan halves||1⁄2 Cup (8 tbs), chopped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Oats||2⁄3 Cup (10.67 tbs), uncooked|
|Baking powder||1 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
1. In medium-sized bowl, stir brown sugar, cinnamon, and 1 cup flour. With pastry blender or 2 knives used scissors fashion, cut 6 tablespoons butter or margarine (3/4 stick) into flour mixture until mixture resembles large crumbs. Stir in pecans; set aside.
2. Preheat oven to 375°F. Grease and flour two 8" by 8" baking pans.
3. In large bowl, mix sugar, oats, baking powder, salt, and 3 cups all-purpose flour. With pastry blender or 2 knives used scissors fashion, cut in remaining butter or margarine (1 1/4 sticks) until mixture resembles coarse crumbs. In small bowl, beat eggs with milk until blended; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans. Evenly sprinkle pecan mixture on top of coffeecakes.
4. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool coffeecakes in pans on wire racks 10 minutes; remove from pans; serve warm. Or cool coffeecakes on wire racks to serve later.