Spring is here! I love this time of year so much. Everything seems so fresh and alive. The garden is full of tulips and daffodils, summer is just around the corner, and “love” is in the air! With Easter and Passover just around the corner, too, cooks are busy planning their holiday menus.
Brunch seems to be a very popular way to celebrate the season. Spring mornings are so glorious, it’s no wonder Easter brunch became a tradition. If I could plan the perfect springtime holiday brunch, it would consist of freshly brewed Columbian coffee, fresh-squeezed orange juice, spicy Bloody Marys, asparagus with hollandaise, scrambled eggs with herbs, smoked country ham with sweet mustard, strawberries lightly dusted with powdered sugar and a luscious, homebaked, just-out-of-the-oven coffeecake!
Coffeecake is good anytime, and the best when it’s warm. My friend, Carrie, made this coffee-cake for a group of women and everyone asked for the recipe. It’s embarrassingly easy, and resembles something I made in Home Economics over twenty years ago, but could easily become the star of any menu.
Pecan Coffee Cake
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp. cinnamon
1 large bag pecans (about 1 lb.)
2 cans refrigerator buttermilk biscuits (Pillsbury)
A few tablespoons Karo syrup (light)
1/4 cup butter, melted
Directions to make coffee cake: Mix sugars with cinnamon. Divide sugar mixture in half and sprinkle on bottom of a greased 1-quart Jello mold (with center cut out) or ring mold. Sprinkle half bag of pecans over sugar. Cut biscuits into quarters. Put half of the biscuits on top of pecans. Lightly sprinkle with Karo syrup. Repeat all layers ending with Karo syrup. Pour melted butter over. Bake in a 350 degree oven for 30-40 min. Let cool in pan 5-10 min. and carefully turn upside down onto serving plate.