Pella Chronicle

March 25, 2013

Praline Coffee Cake

By Clint Brown
The Chronicle

Pella — 3 cups self-rising flour

1/2 cup granulated sugar

1 egg, beaten

1 1/2 cups whole milk

3 Tbs vegetable or canola oil

1 1/2 cups firmly packed brown sugar

2 cups coarsely chopped pecans

1/4 cup butter, melted

1. Preheat oven to 400F.

2. Stir together flour and granulated sugar. Combine egg, milk and oil. Add liquid all at once to flour mixture and mix until flour is moistened. Spread half of batter into a greased 9 x 9 x 2-inch pan. Mix together brown sugar and pecans. Sprinkle half of nut mixture over batter in pan. Spread remaining batter over nut mixture. Sprinkle remaining nut mixture on top. Drizzle butter over top. Bake 30 to 40 minutes.

Serves 16.