Description
This warmly spiced coffee cake with a pecan topping is the perfect sweet breakfast or dessert for the holiday season.
Ingredients
Scale
- 2 1/2 cups of flour
- 3/4 cup of vegetable oil
- 3/4 cup sugar
- 1 cup of brown sugar
- 1 teaspoon of nutmeg
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- 1 cup of pecans, finely chopped
- 1 egg
- 1 cup of milk
Instructions
- Preheat oven to 350º.
- In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and ground nutmeg. Mix until combined.
- Remove 1 1/2 cup of mixture and add to a small bowl, this is for your topping.
- Next add chopped pecans {I put mine in a small food processor} and cinnamon to small bowl.
- Mix all ingredients in small bowl until combined, set aside.
- In the stand mixer, add milk, egg, baking soda, and baking powder. Mix at slow speed until there are no more lumps.
- Grease and flour a 13×9 glass pan and add cake batter.
- Next, evenly spread pecan topping over batter.
- Place in oven and cook for 30 minutes. {or until a toothpick come out clean}
- Serve with a nice warm cup of coffee! 🙂
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24 g
- Sodium: 270 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 13 mg
