Maple Nut Streusel Coffee Cake

Maple Nut Streusel Coffee Cake

1 ½ cups all-purpose flour
¾ cup packed brown sugar
½ cup chopped pecans
½ cup vegetable oil
¼ cup milk
1 teaspoon baking powder
1 teaspoon maple flavoring
½ teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
1 container (8 oz.) sour cream

Heat oven to 350 degrees. Spray bottom only of square pan, 8x8x2 inches, with cooking spray. Make Streusel Nut Topping and set aside.

Mix remaining ingredients in large bowl with spoon just until flour is moistened. Spread half of the batter in pan. Sprinkle with half of the topping. Drop remaining batter by spoonfuls over topping; carefully spread over topping. Sprinkle with remaining topping.

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes and serve warm.

Streusel Nut Topping

½ cup packed brown sugar
¼ cup all-purpose flour
½ cup chopped pecans
3 tablespoons butter or margarine, melted

Mix all ingredients in small bowl with fork until crumbly.

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