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Amazing Pecan Coffee Cake
March 14, 2011

Could this be anything but perfect? An important step while preparing the batter is to hand incorporate the flour mixture. It does not come out as well when cheating and using the mixer for that step. I noticed some reviews rating it down a bit due to sinking of the topping. My first time making this I ended up with a solid brick of the topping toward the bottom of the cake. Still ate it...but not what it should have been. For anyone having a problem with sinking topping, here's how you fix it. Add 2T flour to the topping mix and incorporate all. It is easy to mix the butter in while melted or using the Cuisinart, but don't! Use your fingers to rub solid, cold butter into the dry topping ingredients. You will not see the "butter balls" and it will look like loose damp brown sugar. Use this method for all of your baking and you will notice the difference in all of your toppings. Then I add the pecans and top the batter. The other real problem is cook time. In a 350* oven, you must bake for 1 hour. Any less than that and you have a beautiful edge, but soup inside. Don't do the tooth pick test until it has baked 55 minutes or the middle will sink. At 30-35 minutes it isn't half baked. So plan for the hour, and it does not burn. It comes out the most perfect golden brown you have ever seen. Lastly, this is the only coffee cake that will still be moist 3 days later!

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