sketch of Bob above the Pecan Cinnamon Coffee Cake recipe.


1 (9x13 inch) pan sprayed with Pam
2 1/4 c. flour
1/2 t. salt
2 t. cinnamon, divided
1/4 t. ginger
1 c. brown sugar, packed
3/4 c. sugar
3/4 c. oil
1 c. chopped pecans
1 t. baking soda
2 t. baking powder
1 egg, beaten
1 c. buttermilk

Preheat oven to 350°. Combine flour, salt, ginger, sugars, 1 t. cinnamon and oil in a large bowl; mix well. Remove 3/4 c. of mixture to a small bowl, add nuts and remaining cinnamon, mix well and set aside. In the large bowl, add remaining ingredients, mix til smooth and pour into pan. Sprinkle nut mixture over top. Bake 40-45 minutes or til tests done when a toothpick in center comes out clean. Cool. Drizzle with glaze.

1 c. powdered sugar
1/2 t. vanilla
1-1 1/2 T. milk

Mix sugar and vanilla and add enough milk to constancy desired.

Pecan Cinnamon Coffee Cake recipe is published in our February, 2010 Menu Minder, Issue #316.