Quick Cinnamon Coffee Cake

  • 2/3 cup brown sugar, firmly packed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold butter, in small pieces
  • 1 cup chopped pecans
  • 2 cups sifted all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup sugar
  • 1/3 cup shortening
  • 1 cup milk
  • 2 large eggs
Preheat oven to 350°F. Grease and flour a 9-inch square or round pan.

Combine the brown sugar and 2 tablespoons of flour. Cut in the butter with a pastry blender until mixture is consistency of coarse meal. Stir in the pecans, and set aside.

Sift together the sifted flour, baking powder, salt, cinnamon, nutmeg and sugar in large bowl of an electric mixer. Add the shortening and milk. Blend at low speed for 2 minutes, and at medium speed for 1 minute. Add the eggs, and beat for 2 minutes.

Pour not quite half of the batter into the prepared pan. Sprinkle two-thirds of the pecan mixture over the batter in the pan. Pour the remaining batter into the pan, and sprinkle the remaining pecan mixture over the top.

Bake for 35 to 40 minutes. Serve warm.

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