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Pecan Coffee Cake

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YIELD

12 servings

PREP

20 min

COOK

50 min

READY

90 min

Ingredients

1 ¾ 414
CUPS ML SUGAR
¾ 177
CUP ML BUTTER
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
sifted
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
1 ⅛ 266
CUPS ML MILK
4 4
EACH EACH EGG WHITES *
1 237
CUP ML BROWN SUGAR *
2 3E+1
TABLESPOONS ML CINNAMON
¾ 177
¾ 177
CUP ML BUTTER
2 473
CUPS ML PECANS

Directions

Topping:

Cream sugar and butter until soft and smooth.

Sift together flour, baking powder, and salt.

Add sifted ingredients alternately with milk.

Fold in egg whites beaten stiff.

Pour into large baking pan.

Mix topping together until it forms pea-sized crumbs.

Blend in pecans.

Spread over the top of batter and bake at 350℉ (180℃) F for 40 to 50 minutes.

Cut into squares.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 598 56% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 371mg 15%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 15% Vitamin C 1%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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