Holiday mornings beg for warm treats from the oven, and this coffee cake will not disappoint!
Prep Time: 25 Minutes
Bake Time: 30-35 Minutes
Servings: Makes one (13x9-inch) cake
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1 1/4 cup firmly packed brown sugar
2 eggs
1 cup BORDEN® EggNog
Topping:
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Instructions: Stir together flour, baking powder and salt; set aside.
In large bowl, beat butter and 1-1/4 cups brown sugar until fluffy. Add eggs; beat well. Add dry ingredients alternately with BORDEN® EggNog, beating until smooth after each addition.
Pour into greased 13x9-inch baking pan.
Combine remaining 1/2 cup brown sugar and pecans. Sprinkle over top of cake.
Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool slightly. Serve warm or cool. Store leftovers covered at room temperature.