PECAN SUNRISE COFFEE CAKE

Pecan Sunrise Coffee Cake image

Cathy Murray of Acushnet, Massachusetts remembers her mom making this luscious breakfast treat when she was growing up. The crunchy topping with its hint of orange flavor is hard to forget. "I still love it today," Cathy says.

Provided by Taste of Home

Time 45m

Yield 10 servings.

Number Of Ingredients 13

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Ingredients

1/3 cup shortening
3/4 cup sugar
2 large eggs
1-1/2 cups all-purpose flour
1/2 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fat-free milk
1/4 cup pecan halves
TOPPING:
1/3 cup sugar
1 tablespoon grated orange zest
2 tablespoons cold butter

Steps:

In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder and salt; add to creamed mixture alternately with milk. Pour into a greased 9-in. square baking pan. Arrange pecans over batter. , For topping, combine sugar and orange zest. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 307 calories, Fat 12g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 261mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.