Thursday, Oct 27, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Breakfast Coffee Cake with Grapes and Pecan Streusel

For Pecan Streusel:

2 tablespoons butter, room


cup chopped pecans

1/3 cup packed brown sugar

2 tablespoons fl our

1 teaspoon cinnamon

For Coffee cake:

Vegetable Spray

cup butter at room temperature

cup sugar

3 eggs

1 cups milk

3 cups all-purpose fl our

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

1 cups green seedless grapes, halved

Cook s note: Cake may be made one day ahead. Cover

and store at room temperature.

Preheat oven to 350 degrees. Spray a 13 by 9 by 2-inch

pan with vegetable spray or lightly butter and fl our.

Stir together streusel topping ingredients: butter, pecans,

brown sugar, fl our, and cinnamon until moistened;

set aside.

For cake: cream butter and sugar; add eggs one at a

time, beating well after each addition. In a separate bowl,

stir together fl our, baking powder, salt, and cinnamon. Add

fl our mixture and the milk to the butter mixture alternately,

beginning and ending with dry ingredients. Spread batter

in prepared pan. Sprinkle topping over batter; cover with

grapes. Bake until toothpick inserted in center comes out

clean, about 45 minutes. Cool 30 minutes.

Yield: 12 servings

Source: California Table Grape Commission

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