Pecan Crown Coffee Cake
1/3 cup ground pecans
3 tablespoons sifted light brown sugar
2 cups sifted flour
1-3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2/3 cup melted butter, cooled
1 teaspoon vanilla
.
Butter pan well. Coat with pecans and 3 tablespoons of sifted brown sugar,
sift together with dry ingredients.
Into a large mixing bowl, beat together the egg, buttermilk and vanilla.
Beat in flour mixture gradually until batter is smooth.
Pour batter into prepared pan; place in preheated oven for 1 hour.
Let cake cool for 5 minutes turn out on wire rack to cool completely. Wrap
tightly in plastic wrap, it will keep up to 7 days at room temperature.
Note: Cake may fall in center while baking due to it’s richness.