Cinnamon Pecan Coffee Cake Loaf

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Almond extract
  • 3 tsp Baking powder
  • 3 1/2 tsp Cinnamon
  • 2 cups Flour
  • 1 1/4 cups Granulated sugar
  • 2 cups Powdered sugar
  • 1 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3 tbsp Butter
  • 1 cup Buttermilk
  • 3 tbsp Milk

Found on realhousemoms.com

Description

Ingredients

• 2 cups flour
• 1 1⁄4 cups granulated sugar, divided
• 3 teaspoons baking powder
• 3 1⁄2 teaspoons cinnamon, divided
• 1 1⁄4 teaspoons salt
• 2 eggs
• 1 cup buttermilk
• 1⁄3 cup vegetable oil
• 1 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup finely chopped pecans
• 2 cups powdered sugar
• 3 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 3 tablespoons milk

Directions

• Preheat oven to 350 degrees F and grease a 9x5 inch loaf pan.
• In a medium bowl combine flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt.
• In a second bowl combine eggs, buttermilk, oil, and vanilla and mix well. Add dry ingredients to wet ingredients and mix until just combined and smooth (dont overmix).
• Spread half of the batter into your prepared pan. In a small bowl whisk together remaining cinnamon and sugar and pecans. Sprinkle half of cinnamon mixture over the batter in the pan. Use a knife to gently swirl cinnamon sugar into batter.
• Top with remaining batter, then sprinkle remaining cinnamon mixture over the top.
• Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean except for a few crumbs (no wet batter). Cool for 10 minutes before removing from pan to a wire rack.
• Whisk together all frosting ingredients. Drizzle over coffee cake and serve.