I made this for a weekend brunch with friends and everyone loved it. This is a unique coffee cake in that the inside retains a significant moistness that will remind many of bread pudding. The ingredients are simple (stuff you likely have on hand), but the results are extraordinary. The coffee cake stayed fresh and delicious wrapped in plastic wrap for 4 days. I will definitely be making this one again. (This recipe was submitted in 2008. It was tested and photographed in June 2014.)





How To Make A Mud Pie Coffee Cake

Preheat oven to 350 degrees.

Prepare an 8 x 8 inch baking pan by spraying generously with cooking spray. Sprinkle the chopped pecans over the bottom of the pan.

In a large glass or metal bowl, cream the butter and sugars together with an electric mixer until light and fluffy. Add the flour, cinnamon and salt and continue to mix until well combined. Set aside 1 cup of this mixture for the topping.

In a separate medium bowl, mix together the sour cream, eggs and baking soda.

Add the egg mixture to the sugar mixture and mix well.

Pour combined mixture over the pecans in the prepared baking pan. Top this with the 1 cup of sugar mixture that you saved earlier.

Baker for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.






We just made this for Easter brunch and everyone loved it. It was moist, nutty and tasty. The pecans can be replaced with walnuts if desired.

Mr Breakfast would like to thank TinaNY for this recipe.

From Crimsonfisted (Team Breakfast Member)

I cannot wait to try this!

Comment submitted: 3/14/2015 (#19323)

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