These coffee cake with cinnamon streusel are perfect for a potluck brunch.
Ingredients
- ½ cups packed light brown sugar: 1 piece
- all-purpose flour: 6 Tbsp
- ground cinnamon: 6 tsp
- unsalted butter: 6 Tbsp (melted)
- ½ cups chopped pecans: 1 piece
- sifted all-purpose flour: 3 cups
- baking powder: 4 tsp
- salt: 1 tsp
- ½ cups white sugar: 1 piece
- solid vegetable shortening, at room temperature: 0.5 cup
- eggs: 2 piece
- milk: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
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Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
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Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
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Spread 1/4 of batter into each of the prepared cakes pan and spread 1/4 of streusel filling over each. Repeat once more, spreading layers evenly.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
