Cinnamon and pecan coffee cake- Goodmorning!
It’s Thanksgiving! And you know what that means?
I’m watching Matt Lauer and Savannah Guthrie host the Macy’s Day Parade. (Yes, I’m an NBC snob and the parade is a tradition in my house.) I love spending time at my family’s house and watching the parade, hanging out, enjoying football and scarfing down a Thanksgiving feast. The parade, however, is definitely my favorite. The older I get- the older it makes me feel as I hardly know any of the ‘hot’ artists performing on the floats. Oh well!
My favorite parts of the parade (not necessarily in order) are:
- New Broadway shows to plan a NYC trip for
- Eating this coffee cake
- Deciding if Santa is a ‘good (looking)’ Santa
Tradition is SUPER important to me. In fact, I have a specific coffee cake for Thanksgiving, Christmas and Easter. And and I pray mercy on the person who tries to derail me from my ways!
probable A-type personality, I hope that some of you understand my reasoning for keeping traditions alive. No matter if they were actually a tradition to start with. Let me tell you how the story of the Thanksgiving Coffee Cake came to be.
Once upon a time, I was a very young girl and my mom decided to bake this coffee cake one Thanksgiving morning. It was super-fricking delicious! So much so, I requested it every Thanksgiving (any many other days) from there on out and it quickly became ‘The Thanksgiving Coffee Cake”.
This is one of my favorite coffee cakes. Best thing is it takes just as good the next day. But, I’ll have to admit…
I eat anything with a crumble. I mean seriously- look at those crumbles!
Crumbles are even better than the deliciousness- explosions in this french toast.
Go ahead, enjoy your Thanksgiving and your everyday morning with this recipe.
- 2½ cups flour
- 2 cups light brown sugar
- ½ teaspoon salt
- ⅔ cup butter
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup buttermilk
- 2 eggs, slightly beaten
- 1 cup pecans, chopped
- Preheat oven to 375 degrees.
- Mix the first four ingredients together until crumbly.
- Remove ¾ cup of mixture and set aside.
- Add baking powder, basking soda, cinnamon, and nutmeg to remaining crumb mixture.Mix well.
- Add eggs and milk, mix well.
- Pour into a greased and floured 9 x 13 pan.
- Top with the reserved crumb mixture.
- Sprinkle with chopped pecans.
- Bake for 25 to 30 minutes.
- Cut into serving size pieces and serve warm.