Pecan Vienna Dream Coffee Cake

This is a very simple, delicious recipe you should try. I keep a batch of the topping in my freezer to toss into various recipes. Enjoy!

Pecan Vienna Dream Coffee Cake
Great for freezing!

Topping:
1 cup flour, shifted
3/4 cup light brown sugar, packed
4 teaspoons cinnamon, ground
1/2 cup butter or margarine
2 cups pecans chopped (Megan's note: I used 2 cups Blue Diamond cinnamon brown sugar almonds)

Combine flour, sugar, cinnamon, and butter or margarine; blend until mixture is crumbly. Add pecans, mix well.

Cake:
4 cups flour, sifted
4 teaspoons baking powder
1 teaspoon salt
1 cup butter or margarine
1 3/4 cups white sugar
3 eggs
1 cup milk
1 teaspoon vanilla or lemon extract

Preheat oven. Stir together flour, baking powder, and salt. Cream butter or margarine and sugar. Add eggs, one at a time, and beat until light and creamy after each addition. Add dry ingredients alternately with milk and flavoring, blending well after each addition. Divide batter equally between three greased 9-inch round cake pans. Cover each evenly with an equal amount of topping. Bake until done and browned.

Temperature: 350 degrees.
Baking time: 35 minutes.
Yield: 3 (9 inch)coffee cakes

Source: The Best of Mayberry Cookbook,copyright 1996, by Betty Conley Lyerly, page 60