Cinnabon Coffee Cake
From the kitchen of Kathy Absher
INGREDIENTS
Base:
3 cups flour
¼ t. salt
1-cup sugar
4 t. baking powder
1 ½ cups whole milk
2 eggs
2 t. vanilla
½ cup butter, melted
Topping:
1 cup butter, softened
1 cup packed brown sugar
2T. flour
1 T. cinnamon (generous T)
2/3 cup pecans, chopped
Drizzle:
2 cups powdered sugar
5 T. milk
1 t. vanilla
3 cups flour
¼ t. salt
1-cup sugar
4 t. baking powder
1 ½ cups whole milk
2 eggs
2 t. vanilla
½ cup butter, melted
Topping:
1 cup butter, softened
1 cup packed brown sugar
2T. flour
1 T. cinnamon (generous T)
2/3 cup pecans, chopped
Drizzle:
2 cups powdered sugar
5 T. milk
1 t. vanilla
DIRECTIONS
Base: Preheat oven to 350 degrees. With mixer, beat together: flour, salt, sugar, baking powder, milk, eggs and vanilla. When smooth, slowly beat in the melted butter. Pour into a greased 9x13 pan.
Topping: Mix the softened butter, brown sugar, flour and cinnamon until smooth. Stir in the pecans. Drop evenly, by spoonful’s, onto the base. Use a knife to swirl through the cake top create a marbled look. Bake for 30 minutes, until a toothpick comes out nearly clean.
Drizzle: Mix all the drizzle ingredients and drizzle over the warm cake. Serve warm or at room temp. (After mixing, I placed the drizzle mixture into a Ziploc bag and cut one corner. Easier to drizzle over the cake)
Topping: Mix the softened butter, brown sugar, flour and cinnamon until smooth. Stir in the pecans. Drop evenly, by spoonful’s, onto the base. Use a knife to swirl through the cake top create a marbled look. Bake for 30 minutes, until a toothpick comes out nearly clean.
Drizzle: Mix all the drizzle ingredients and drizzle over the warm cake. Serve warm or at room temp. (After mixing, I placed the drizzle mixture into a Ziploc bag and cut one corner. Easier to drizzle over the cake)