Pecan Crumble was on the menu at the Tamarack Inn in Copper Harbor, Michigan. Tender, moist and flavorful, it was a wonderful dessert to share.A similar recipe is from the Hassayampa Inn breakfast menu. You will find it on page 54 Tastes & Treasures.
Sour Cream Pecan Coffee Cake
Coffee Cake
2 tablespoons butter, melted
1/3 cup packed brown sugar
1 tablespoons all purpose flour
¼ teaspoon ground cinnamon
¼ cup pecans, chopped
1 cup all purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons butter, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
½ cup sour cream
Confectioners’ Sugar Icing
¼ cup confectioners’ sugar
2 teaspoons half-and-half
For the coffee cake, preheat the oven to 325 degrees. Mix 2 tablespoons butter, the brown sugar, 1 tablespoon flour, the cinnamon and pecans in a bowl. Sift 1 cup flour, the baking powder, baking soda and salt together. Cream 3 tablespoons butter and the granulated sugar in a mixing bowl until light and fluffy. Beat in the egg and vanilla. Add the sifted flour mixture alternately with the sour cream, mixing well after each addition.
Spoon into a buttered 8 X 8 inch baking pan and bake for 20 minutes. Sprinkle with the pecan mixture and bake for 15 minutes longer. Cool on a wire rack for 10 minutes.
For the icing, blend the confectioners’ sugar and half-and-half in a bowl. Drizzle over the warm coffee cake.
Serves 8
