I like to make something a little special for weekend breakfasts with my oldest daughter.  I adapted this from a recipe I saw on Allrecipes.com

LEMON PECAN COFFEECAKE

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 egg plus 2 Tblsp. water
  • 1/2 cup sour cream
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • dash of salt

Topping:

  • 1/2 cup finely chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 tsp. cinnamon

Preheat oven @ 350 degrees F

Grease a 9×9 baking pan

In a large mixer bowl, cream butter and sugar.  Add egg and water, beat well.

In a separate small bowl, mix the sour cream and extracts.

In a separate medium bowl, combine the flour, baking powder, baking soda and salt.  Add the dry ingredients to the egg mixture alternately with the sour cream mixture, beginning and ending with the flour mixture.

Spread half of the batter in the prepared 9×9 pan.  Combine the topping ingredients and sprinkle half over the batter in the pan.  Carefully spread the remaining batter on top, using moistened fingertips to push the batter in place.  Sprinkle with remaining topping.

Bake @ 350 degrees F for 30-35 minutes or until cake tests done when a toothpick is inserted in the center.

Allow to cool slightly and serve warm.  Delicious with a Saturday morning cup of coffee.