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Cinnabon Coffee Cake

From the kitchen of Kathy Absher


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

1 cup butter, softened
1 cup packed brown sugar
2T. flour
1 T. cinnamon (generous T)
2/3 cup pecans, chopped

2 cups powdered sugar
5 T. milk
1 t. vanilla


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)
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