Crunchy Caramel Pecan Loaf |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is from a 1953 4th Grand National Pillsbury bakeoff contest. This quick coffee cake, flavored with instant coffee, is rippled through with butterscotch and chopped pecans. Ingredients:
2 cups sifted pillsbury's best enriched flour |
2 1/2 teaspoons baking powder |
3/4 cup sugar |
1 tablespoon instant coffee |
1 teaspoon salt |
2 eggs, beaten |
2/3 cup milk |
1/2 cup melted shortening |
2 tablespoons soft butter or 2 tablespoons margarine |
3/4 cup firmly packed brown sugar |
1 egg, slightly beaten |
1/3 cup milk |
1/3 cup chopped pecans |
Directions:
1. Sift together flour, baking powder, sugar, instant coffee, and salt.
2. Combine eggs, milk, shortening.
3. Add to dry ingredients; mix only until all flour is dampened.
4. Turn into well-greased 9x9x2 or 12x8x2-inch pan.
5. Spread pecan filling over top; cut through filling and batter to marble filling throughout coffee cake.
6. Bake in 375* oven 25 to 30 minutes.
7. Pecan Filling:.
8. Cream butter with brown sugar in saucepan.
9. Add egg; mix well.
10. Blend in milk. Cook over medium heat, stirring constantly, until thick and smooth, about 4 minutes.
11. Remove from heat; stir in pecans. Cool.
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