This coffee cake is ABSOLUTELY DELICIOUS! Easy to make, relatively short baking time, and it feeds an army! :) You can't go wrong with those 3.
I made this Friday morning for breakfast, and even though I read that it serves 18, I didn't really think about it until I saw HOW MUCH there was left over afterward. We ended up giving some to our neighbor that morning, and had it for breakfast yesterday and again today! So good! Even my husband, who doesn't typically like coffee cake-type breakfasts, ate it...and liked it. :)
Country Morning Coffee Cake
1 c. softened butter or oil
2 c. sugar
4 eggs, beaten
2 c. sour cream or plain yogurt (i used plan yogurt because i have a ton. LOVED the flavor)
4 c. flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp vanilla extract
Combine fats, sugar, eggs, and sour cream/yogurt in a large bowl. Stir in remaining ingredients: mix thoroughly. Pour into a greased 15"x10" jelly-roll pan (i used my large bar stoneware pan from Pampered Chef - and it STILL puffed up and over the sides!): sprinkle with the Cinnamon-pecan topping. Bake at 350 for 25 minutes, until a toothpick tests clean. Cut into squares. Serves 18 to 20
Cinnamon-Pecan Topping:
2/3 c. brown sugar, packed
1/2 c sugar
2 tsp. cinnamon
1/2 c. chopped pecans (i skipped; we don't really like pecans)
Use a fork to mix all ingredients together.
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