This summary provides instructions for a dense pecan coffee cake or dessert. The cake is made by creaming 2 sticks of butter and 1 pound of light brown sugar with 1 cup of hot water and 2 eggs. Then sift together 2 cups of flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt and add to the wet ingredients along with 1 teaspoon of vanilla. The batter is poured into a greased 13x9 pan and topped fully with crushed or chopped pecans before baking at 350 degrees F for 30 minutes.

1. This is a dense, rich cake that can be served as a coffee cake or dessert. Good with whipped cream, too.
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2 sticks butter, do not substitute
1 pound box of light brown sugar (dark brown sugar contains more molasses and will be too strong in
flavor)
1 cup hot water
2 eggs, beaten
1 teaspoon baking soda
2 cups sifted flour
¼ teaspoon salt
1 teaspoon vanilla
Crushed or chopped pecans (the top of the cake is to be solidly covered with nuts)
Mix first four ingredients together. Sift together remaining dry ingredients. Add to mixture, mix well
(careful not to over mix), stir in vanilla.
Grease (not oil, use Crisco) and flour the bottom only of a 13x9x2 pan—this will give you a level cake
top. Pour in batter. Sprinkle with pecans as much as you like—I gently pat them slightly into the top of
the batter. Bake at 350° F. for 30 minutes.