Back 1 3/4 Cups All-Purpose Flour
1/2 Cup White Sugar
1/2 Cup Butter or Margarine, unsalted
1/3 Cup Milk
2 Eggs
2 teas. Watkins Baking Powder
1/2 teas. Watkins Almond Extract
1/2 teas. Watkins Orange Extract
1/2 Cup Butter or Margarine, unsalted
1/2 Cup Pecans, chopped
1/4 Cup White Sugar
1/2 teas. Watkins Ground Nutmeg
1 Tbsp. Milk
1/2 teas. Watkins Orange Extract
1/4 Cup Honey
Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan. Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon each of orange extract and almond extract until well mixed. Spread batter into prepared pan.
Topping:
In a heavy 2 quart saucepan combine 1/2 cup butter or margarine,
pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk and 1/2
teaspoon orange extract. Cook over medium heat, stirring
occasionally, until mixture comes to a full boil. Continue
cooking, stirring occasionally for 2 or 3 minutes. Pour topping
evenly over coffee cake.
Bake 22 to 27 minutes or until wooden pick inserted in center comes out clean.
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.