Pecan Coffee Cake

Ingredients
STREUSEL TOPPING:
1/2 cup brown sugar
2 tablespoons soft margarine
2 tablespoons flour
1 teaspoon cinnamon
1/2 cup chopped pecans

BATTER:
1 egg
3/4 cup granulated sugar
1/3 cup melted margarine
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Instructions
Grease 9-inch square or round pan. Preheat oven to 375 degrees F. Using a mixer, in a large bowl, beat egg until frothy. Add sugar and margarine. Mix well, then add milk and vanilla. Sift flour, baking powder and salt; stir with wooden spoon. Spread half the batter in the bottom of pan. Sprinkle half the streusel topping over the batter. Spread remeining batter and topping as above.

Bake 25-35 minutes or until it tests done.

2001 Illinois State Fair – 2nd Place Winner – Karen Gorsage of Chatham