Honey Pecan Coffee Cake

This Honey Pecan Coffee Cake is super moist and the honey flavour really comes through - I guess because there is a whole cup of liquid honey in the recipe!

I used my wonderful Georgia pecans so they were super fresh and delicious in this cake.  I was surprised that the recommended pan was only an 8-inch square since it seemed from the ingredient list to be too small (a cup each of butter, honey, milk...plus 2 eggs and 2 cups of flour!)  Sure enough, the edges of the cake did rise up above the pan (and got pretty dark in the oven) and the cake pieces were huge!  I cut the cake into 9 pieces (after trimming off the edges) but the recipe says the yield is 6-8 servings.  Therefore, you could definitely get away with using a 9" pan or even a round bundt pan (which actually was shown in the accompanying photo in the book...hmmm....I wonder if there was an error in the written directions regarding the pan size?  Perfect example of when to make a notation on a recipe.)

Honey Pecan Coffee Cake

1 cup milk

1 Tbsp lemon juice

1 cup butter, softened

1 cup liquid honey

2 eggs

1 tsp vanilla

2 cups all-purpose flour

1-1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

Streusel Topping:

1 cup pecans, chopped

1/2 cup brown sugar

1 tsp cinnamon

1/4 cup butter

Preheat oven to 350 degrees F. Grease an 8" cake pan**. Stir lemon juice into milk, set aside. Cream butter with honey until light and fluffy. Beat in eggs and vanilla. Sift flour, baking soda, salt and cinnamon. Add to creamed mixture alternating with milk mixture. Combine streusel ingredients. Pour half the batter into prepared pan. Sprinkle with half the streusel mixture. Add remaining batter. Top with remaining streusel. Bake about 1 hour or until done.

** See above for notation about pan size.