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Cook'n with Betty Crocker 
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Prune-Pecan Coffee Cake |
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Serves: 12 Print this Recipe3/4 cup sugar 1/2 cup butter or margarine, softened 1 cup sour cream 3 eggs 2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups pitted prunes prunes 1/2 cup brown sugar packed 1 tablespoon flour 1 teaspoon cinnamon ground 3 tablespoons butter cold or margarine 1 cup pecans chopped Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large mixer bowl at high speed, beat sugar and butter or margarine until light and fluffy. At medium speed, beat in sour cream and eggs. In a small bowl, mix flour, baking powder, baking soda and salt. Add to sour cream mixture and at medium speed, beat until thoroughly blended. Stir in prunes. Spread in baking pan. In a small bowl, mix brown sugar, flour and cinnamon. With a pastry blender or two knives, cut in butter or margarine until pieces are the size of small peas. Stir in pecans. Sprinkle over prune mixture. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Serve warm or at room temperature. Prune-Pecan Coffee Cake comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cloverleaf Dinner Rolls Food Processor Whole Wheat Bread Freezer French Toast Maple Pecan Rolls Prune-Pecan Coffee Cake Quick Buttery Yeast Dough Quicker Croissants Night Owl Sweet Rolls |
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