Ingredients
16
16 servings
- •1.75 cups all-purpose flour
- •0.5 cup white sugar
- •0.5 cup unsalted butter
- •0.33329999446869 cup milk
- •2 eggs
- •2 teaspoons baking powder
- •0.5 teaspoon almond extract
- •0.5 teaspoon orange extract
- •0.5 cup unsalted butter
- •0.5 cup chopped pecans
- •0.25 cup white sugar
- •0.5 teaspoon ground nutmeg
- •1 tablespoon milk
- •0.5 teaspoon orange extract
- •0.25 cup honey
Instructions
- Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
- Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
- To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
- Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.
Nutritional Facts
Per 16 servings
- Calories: 241
- Carbohydrate: 25g
- Fat: 15g
- Fiber: 1g
- Protein: 3g
- Sugar: 14g
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