|
|
Reynolds®
Parchment Paper
|
|
2
|
cups
flour
|
|
1 1/4
|
cups
sugar
|
|
1 1/2
|
teaspoons
baking powder
|
|
1/2
|
teaspoon
baking soda
|
|
1/2
|
teaspoon
ground cinnamon
|
|
1/4
|
teaspoon
salt
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|
3/4
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cup
butter or margarine, softened
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|
1
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cup
sour cream
|
|
1/4
|
cup
milk
|
|
2
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eggs
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|
1
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teaspoon
vanilla extract
|
|
Topping:
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|
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1 1/2
|
cups
chopped pecans
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|
1/4
|
cup
sugar
|
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2
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teaspoons
ground cinnamon
|
PREHEAT oven to 350°F. Line a
13x9x2-inch baking dish with a 12x15-inch sheet of Reynolds Parchment
Paper; set aside.
FOR
COFFEECAKE, Combine flour, sugar, baking powder, baking
soda, cinnamon and salt in a large bowl. Blend flour mixture and butter until mixture resembles coarse crumbs.
COMBINE sour cream, milk, eggs and vanilla extract; add to
dry ingredients. Beat at medium speed
with an electric mixer until smooth and fluffy. Spoon half of batter into
parchment-lined baking pan. Combine
pecans, sugar and cinnamon; sprinkle half over batter. Spread remaining batter over topping. Sprinkle with remaining topping.
BAKE 35 to 40 minutes or until wooden toothpick inserted
into center comes out clean. Cool. /span
Number of Servings: 12
Nutrition Information:
(Per Serving)
| calories | | 425 |
| grams fat | | 26 |
| milligrams cholesterol | | 45 |
| milligrams sodium | | 520 |
| grams carbohydrates | | 46 |
| grams protein | | 5 |
