Crunchy Caramel Pecan Cake
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1 tablespoon instant coffee
2 eggs, beaten
2/3 cup milk
1/2 cup butter melted
Pecan filling
2 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1 egg, beaten
1/3 cup
milk
1/3 cup finely chopped pecans
Preheat oven to 375 F
Grease and flour 9 inch square pan.
Prepare filling.
Cream butter, with brown sugar in a saucepan.
Add egg, mix well.
Blend in the milk.
Cook over medium heat, stirring constantly, until thick and
smooth, about 4 minutes.
Remove from heat; stir in 1/3 cup chopped pecans. Cool.
Whisk or sift together all the dry ingredients.
Mix together, the eggs, milk, and melted butter.
Add to dry ingredients, mix only until all flour is dampened.
Turn into well greased pan.
Spread cooled pecan filling over top; cut through filling and batter
to marble filling throughout coffee cake.
Bake for 25 to 30 minutes.
|
|
member logon
