Recipe

Recipe of the Month

Cream Cheese Pecan Coffee Cake

Afternoon coffee was a tradition.

Often friends or relatives would just "drop in,"

and they were always welcome. It seemed there was just about

always something very special to serve them that was homemade.

Many times it was a coffee cake similar to this one.

Prep 20 minutes Cook 30 minutes Stand 30 minutes

Total 1 hour and 20 minutes

15 servings

1 cup softened butter or margarine	Topping
8 ounces softened cream cheese	1 cup brown sugar
2½ cups sugar	1 cup flour
4 eggs	2 teaspoons cinnamon
2 teaspoons vanilla	1 teaspoon nutmeg
2 teaspoons baking powder	½ cup firm, cool butter
1 teaspoon baking soda	2 cups chopped pecans
1 teaspoon salt
4 cups flour
2 cups milk

Preheat oven to 350 degrees. Grease a jelly roll pan or large cookie sheet with edges.

Mix butter, cream cheese, and sugar. Add eggs and vanilla and mix well. Add baking powder, baking soda, and salt; stir. Add flour and milk alternately to cream cheese mixture, stirring until well blended. Pour and spread on prepared pan.

To make topping, combine brown sugar, flour, cinnamon, nutmeg, butter, and pecans and cut together with pastry cutter. Sprinkle evenly over batter and bake for 25-30 minutes or until toothpick inserted in center comes out dry and top is lightly browned.

Cool on rack and cut in squares to serve.

Many recipes featured are reproduced with permission by Wanda Peterson Mango, author of
"Grandma's Home Kitchen" featuring "Family Recipes and Traditions of Grandma's Swedish Bakery"
Copyright 1994. All rights reserved.

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