Sweet Home Alabama Butter Pecan Coffeecake
serve this delightful cake for breakfast, dessert or afternoon tea!
Ingredients
Cake
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 1 cup oil {vegetable or peanut}
- 4 eggs
- 1 1/2 cups self rising flour
- 2 tsp vanilla divided {I used butter vanilla}
- 1 cup Butter Pecans chopped
- 1 cup Butter Pecan halves for garnish
Butter Pecans
- 2 cups pecans
- 2 Tbsp butter
- 1/4 cup light brown sugar
Cream Cheese Icing
- 4 oz cream cheese, softened
- 4 Tbsp butter, softened
- 1 1/2 cups powdered sugar
- 2 tsp vanilla
- 3-4 Tbsp milk
Instructions
Butter Pecans
- Cook pecans in large skillet with butter and brown sugar, over medium heat.
- Stir constantly until pecans are well coated and just starting to brown.
- Season with salt and turn out onto a plate, wax paper or parchment paper to cool
Cake
- Combine sugars with oil and eggs, mixing well.
- Add flour and vanilla.
- Stir in chopped pecans.
- Transfer to a greased 9″x13″ baking dish. Bake at 350 degrees for 30-35 minutes until set in the center
- Let cool 10 minutes. Poke holes all over the top of the cake. Spread top with icing and garnish with pecan halves.
Cream Cheese Icing
- Beat cream cheese and butter together.
- Beat in powdered sugar and vanilla adding 2-3 Tablespoons of milk.
- Beat until smooth, adding more milk until desired consistency is reached.
- Store cake covered in the refrigerator.