I got a bit of a late start today. My work continues on the teddy bear book–I’m completing a pair of swim trunks today (I hope), and earlier this morning one of my two guest designers, Robyn Chachula, mailed me her contribution. She’s posted a sneak peek on her blog. I can’t wait to see the whole thing.

I had to slow down this morning because I’d invited a couple of people over for coffee and stitching. Last night, when searching around for something to make for them (I originally had thought muffins, but wasn’t really inspired in the muffin department), I remembered that a few years ago, I adapted a coffee cake recipe from the Better Homes and Gardens cookbook. This is one of those recipes that you can usually whip up on the fly because most ingredients are probably in your pantry. It’s fluffy and sweet with a nice crumb and a yummy streusel topping. The only thing I’d change is the color–I’d like it to be a darker golden brown, I might have to play around with adding something like coffee or brown sugar to make the cake a little darker.

Pecan Coffee Cake

Here’s the recipe:


1 1/2 c flour
3/4 c sugar
2 1/2 t. baking powder
1/4 t. salt


1/2 c unsweetened soy milk
1/4 c + 1 T canola oil
1/4 c water
1 T arrowroot powder (substitute cornstarch or tapioca flour)


1/4 c brown Sugar
2 T flour
1 1/2 t cinnamon
3 T margarine
3/4 c chopped pecans

Preheat oven to 375. Grease a 9×9 square baking pan. Prepare topping: mix sugar, flour and cinnamon. Cream in margarine, stir in nuts. Set aside. Whisk together dry ingredients and set aside. Whisk together wet ingredients. Combine wet with dry and stir until smooth. Pour into baking pan. Spread topping over batter. Bake for 20-30 minutes or until done.

Coffee Cake and Monday Catching Up
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