Serves: 9
Total Calories: 464
1. In medium bowl stir together wafer crumbs, coconut, pecans and baking powder.
2. In large mixing bowl beat sugar and margarine or butter on medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add dry mixture. Beat until just combined.
3. Spread in 8 x 8 x 2-inch baking pan coated with nonstick cooking spray. Bake at 325°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool slightly.
4. Serve warm with ice cream, fresh fruit or whipped topping.
This Pecan Crumb Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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