We needed a quick coffee cake this morning for a drop in neighbor.
This recipe was perfect and an old family standard.


@@@@@ Now You're Cooking! Export Format

Louisiana Butter Pecan Coffee Cake

cakes, desserts

----CAKE----
1 cup sugar
2 cup flour, sifted
3 teaspoon baking powder
1 teaspoon salt
1/3 cup butter
1 egg
1 cup milk
----TOPPING----
1/2 cup pecans, chopped
2 tablespoon butter
1/4 cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350F.

Sift first 4 ingredients together. Add butter, egg and milk. Beat
well,
about 2 minutes. Pour into prepared 9 inch square pan. Blend topping
ingredients and sprinkle over cake batter. Bake for 35 to 40 minutes.

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **




IF RFC members spent less time in front of their keyboards
and more time in front of their range, they might stumble
across SOMETHING OF VALUE TO CONTRIBUTE.

On Sat, 11 Apr 2009 08:14:38 -0400, Mr. Bill > wrote:

>We needed a quick coffee cake this morning for a drop in neighbor.
>This recipe was perfect and an old family standard.
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Louisiana Butter Pecan Coffee Cake
>
>cakes, desserts
>
> ----CAKE----
>1 cup sugar
>2 cup flour, sifted
>3 teaspoon baking powder
>1 teaspoon salt
>1/3 cup butter
>1 egg
>1 cup milk
> ----TOPPING----
>1/2 cup pecans, chopped
>2 tablespoon butter
>1/4 cup brown sugar
>1 teaspoon cinnamon
>
>Preheat oven to 350F.
>
>Sift first 4 ingredients together. Add butter, egg and milk. Beat
>well,
>about 2 minutes. Pour into prepared 9 inch square pan. Blend topping
>ingredients and sprinkle over cake batter. Bake for 35 to 40 minutes.
>
>Yield: 6 servings
>
>
>** Exported from Now You're Cooking! v5.84 **
>

Try this one


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Coffee Cake
Categories: Breakfast
Yield: 18 servings

MMMMM------------------------COFFEE CAKE-----------------------------

2 1/2 c FLOUR
1 c SUGAR
4 ts BAKING POWDER
1 ts SALT
1 c MILK
2 ea EGG
6 tb MELTED, COOLED BUTTER

MMMMM----------------------STREUSEL TOPPING---------------------------

1/2 c PACKED BROWN SUGAR
2 tb FLOUR
2 tb SOFTENED BUTTER
4 ts CINNAMON

PREHEAT OVEN TO 375 DEG F. PREPARE TOPPING; SET ASIDE. LIGHTLY GREASE
A 9 X 13 INCH PAN; SET ASIDE. IN A BOWL STIR TOGETHER FLOUR, SUGAR,
BAKING POWDER AND SALT.

POUR MILK INTO A 1 CUP MEASURE AND ADD EGG AND BUTTER. STIR TO MIX
WELL. POUR ALL AT ONCE INTO DRY MIXTURE. STIR JUST UNTIL MOISTENED.
POUR BATTER INTO THE PREPARED PAN. SPRINKLE WITH THE TOPPING MIX.

BAKE FOR 20 TO 25 MINUTES OR UNTIL PICK COMES OUT CLEAN. MAKES ABOUT
18 SERVINGS (DEPENDING ON APPETITE).
PER SERVING: CALORIES, 180 :FAT, 5.7 :CHOL, N.A. :SODIUM, 125

MMMMM

On Apr 11, 8:14*am, Mr. Bill > wrote:
> We needed a quick coffee cake this morning for a drop in neighbor.
> This recipe was perfect and an old family standard.
>
> @@@@@ Now You're Cooking! Export Format
>
> Louisiana Butter Pecan Coffee Cake
>
> cakes, desserts
>
> * * * ----CAKE----
> 1 cup sugar
> 2 cup flour, sifted
> 3 teaspoon baking powder
> 1 teaspoon salt
> 1/3 cup butter
> 1 *egg
> 1 cup milk
> * * * ----TOPPING----
> 1/2 cup pecans, chopped
> 2 tablespoon butter
> 1/4 cup brown sugar
> 1 teaspoon cinnamon
>
> Preheat oven to 350F.
>
> Sift first 4 ingredients together. *Add butter, egg and milk. *Beat
> well,
> about 2 minutes. *Pour into prepared 9 inch square pan. *Blend topping
> ingredients and sprinkle over cake batter. *Bake for 35 to 40 minutes.
>
> Yield: 6 servings
>
> ** Exported from Now You're Cooking! v5.84 **
>
> IF RFC members spent less time in front of their keyboards
> and more time in front of their range, they might stumble
> across SOMETHING OF VALUE TO CONTRIBUTE. *

I have a question. Did you actually attempt to whip this up AFTER the
neighbor showed up? You are a better host than I.
The baking time alone was over a half hour. My neighbor would be
lucky to even get a cuppa cawfee.

On Sat, 11 Apr 2009 06:09:56 -0700 (PDT),
wrote:

>I have a question. Did you actually attempt to whip this up AFTER the
>neighbor showed up? You are a better host than I.

When you get up at 5, you can get a lot of things done before 8!! But
we did have a slight clue last evening they were going to drop by.

That's easy enough. Not fussy and the topping is to die for. Thanks
for posting... clipped and saved!


```````````````````

On Sat, 11 Apr 2009 08:14:38 -0400, Mr. Bill > wrote:

>We needed a quick coffee cake this morning for a drop in neighbor.
>This recipe was perfect and an old family standard.
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Louisiana Butter Pecan Coffee Cake
>
>cakes, desserts
>
> ----CAKE----
>1 cup sugar
>2 cup flour, sifted
>3 teaspoon baking powder
>1 teaspoon salt
>1/3 cup butter
>1 egg
>1 cup milk
> ----TOPPING----
>1/2 cup pecans, chopped
>2 tablespoon butter
>1/4 cup brown sugar
>1 teaspoon cinnamon
>
>Preheat oven to 350F.
>
>Sift first 4 ingredients together. Add butter, egg and milk. Beat
>well,
>about 2 minutes. Pour into prepared 9 inch square pan. Blend topping
>ingredients and sprinkle over cake batter. Bake for 35 to 40 minutes.
>
>Yield: 6 servings
>
>
>** Exported from Now You're Cooking! v5.84 **
>
>
>
>
>IF RFC members spent less time in front of their keyboards
>and more time in front of their range, they might stumble
>across SOMETHING OF VALUE TO CONTRIBUTE.


--
I love cooking with wine.
Sometimes I even put it in the food.

Mr. Bill wrote:
> We needed a quick coffee cake this morning for a drop in neighbor.
> This recipe was perfect and an old family standard.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Louisiana Butter Pecan Coffee Cake
>
> cakes, desserts
>
> ----CAKE----
> 1 cup sugar
> 2 cup flour, sifted
> 3 teaspoon baking powder
> 1 teaspoon salt
> 1/3 cup butter
> 1 egg
> 1 cup milk
> ----TOPPING----
> 1/2 cup pecans, chopped
> 2 tablespoon butter
> 1/4 cup brown sugar
> 1 teaspoon cinnamon
>
> Preheat oven to 350F.
>
> Sift first 4 ingredients together. Add butter, egg and milk. Beat
> well,
> about 2 minutes. Pour into prepared 9 inch square pan. Blend topping
> ingredients and sprinkle over cake batter. Bake for 35 to 40 minutes.
>
> Yield: 6 servings


Bill, I baked your cake this morning. I checked the ingredients to make
sure I had everything, but when I started making the cake, I wondered if
the butter should be cold, room temperature or melted. I used room
temperature butter, because it was handy and I figured it would meet the
recipe halfway. :-)


What kind of butter do you suggest? It tasted good, BTW. Since the
recipe was titled Louisiana Butter Pecan Coffee Cake, my husband kept
asking if it has Tabasco sauce or crawfish in it. I think he had too
much sugar this morning. lol


Thanks for the recipe.


Becca

On Sun, 12 Apr 2009 12:37:12 -0500, Becca > wrote:

> I used room
>temperature butter, because it was handy and I figured it would meet the
>recipe halfway. :-)

I always use room temp butter unless it specifies...cold cubes, melted
& cooled, etc. Glad that you enjoyed it. We had some leftover
from yesterday and I think it gets better after a day.

Mr. Bill wrote:
> On Sun, 12 Apr 2009 12:37:12 -0500, Becca > wrote:
>
>
>> I used room
>> temperature butter, because it was handy and I figured it would meet the
>> recipe halfway. :-)
>>
>
> I always use room temp butter unless it specifies...cold cubes, melted
> & cooled, etc. Glad that you enjoyed it. We had some leftover
> from yesterday and I think it gets better after a day.
>

Oh gosh, I was supposed to be back on my diet starting tomorrow, but
since you insist. :-P


Becca

Becca wrote:
> Mr. Bill wrote:
>> On Sun, 12 Apr 2009 12:37:12 -0500, Becca > wrote:
>>
>>
>>> I used room temperature butter, because it was handy and I figured it
>>> would meet the recipe halfway. :-)
>>
>> I always use room temp butter unless it specifies...cold cubes, melted
>> & cooled, etc. Glad that you enjoyed it. We had some leftover
>> from yesterday and I think it gets better after a day.
>>
>
> Oh gosh, I was supposed to be back on my diet starting tomorrow, but
> since you insist. :-P
>
>
> Becca

Speaking of LC... Or not... I had some strawberry pie orts for
breakfast.

--
Jean B.

Jean B. wrote:
> Becca wrote:
>> Mr. Bill wrote:
>>> On Sun, 12 Apr 2009 12:37:12 -0500, Becca > wrote:
>>>
>>>
>>>> I used room temperature butter, because it was handy and I figured
>>>> it would meet the recipe halfway. :-)
>>>
>>> I always use room temp butter unless it specifies...cold cubes, melted
>>> & cooled, etc. Glad that you enjoyed it. We had some leftover
>>> from yesterday and I think it gets better after a day.
>>>
>>
>> Oh gosh, I was supposed to be back on my diet starting tomorrow, but
>> since you insist. :-P
>>
>>
>> Becca
>
> Speaking of LC... Or not... I had some strawberry pie orts for
> breakfast.


Strawberries are low in carbs, so you have that going for you. You
could've had leftover coffee cake like I did. It sure was good, though.


Now I will do a U-turn and get right back on the diet.


Becca