Tuesday, February 21, 2012

Pecan Coconut Streusel Coffee Cake

"Trust that little voice in your head that says 'Wouldn't it

be interesting if...' And then do it."

by Duane Michals 
American photographer

Recently this bag of coffee pictured went a long journey. It was a gift that started out in Belize and landed in  Minnesota. And then the bag was sent south to Texas. I must say it was a "first " trying coffee from Belize. A cup of this wonderful coffee just begged to be served with a slice of Texas Pecan Streusel Coffee Cake.  What a great gift for one who loves coffee. 
Coffee cake
  • 1-1/2 cups flour
  • 3/4 cup sugar
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup softened butter
  • 2/3 cup buttermilk
  • 1 large egg 
  • 1tsp. cinnamon
  • 1tsp. vanilla
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 TB. butter softened
  • 1/3 cup flaked coconut
  • 1 tsp. cinnamon
  • 1/2 cup chopped pecans or walnuts
  • Preheat oven 350 glass pan or 325 using a dark or non stick pan
  • Grease a 8 inch pan with PAM
  • In a large bowl stir flour, sugar, baking soda, baking powder, cinnamon and salt till mixed
  • Cut in 1/3 cup butter using two forks or pastry blender till mixture crumbly
  • Add buttermilk, egg, and vanilla
  • Beat on medium for 1 minute
  • Spread in pan
  • In small bowl mix all streusel ingredients except coconut and pecans on low mixer speed
  • Stir in remaining ingredients and sprinkle over batter
  • Bake 30 minutes if at 350 temperature if baking at 325 add about 10 minutes more but check at 35 or until toothpick comes out clean from center
  • Serve warm

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