This Buttermilk Pecan Coffee Cake is my new favorite breakfast. I’m a huge fan of any streusel topping, so this one gets extra points in my book. And it’s really hard to find a coffee cake recipe with only eight ingredients.

Click here for the original recipe.

Buttermilk Pecan Coffee Cake

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour and 5 minutes

Serves 8 to 12

Ingredients

• 3 cups baking mix (like Bisquick)
• 2 cup firmly packed light brown sugar
• 2 teaspoon ground cinnamon
• 2 large eggs
• 1⅓ cups whole buttermilk
• ½ cup sour cream
• 1 cup chopped pecans
• 3 tablespoons butter, room temperature

 Instructions

• Preheat the oven to 325 degrees and lightly spray a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large bowl, whisk the baking mix, brown sugar and cinnamon together, breaking up any clumps of brown sugar.
• Scoop out 1 cup of the combined mix and set it aside in a small bowl.
• In another bowl, whisk the eggs, buttermilk and sour cream together.
• Pour the wet mixture into the large bowl of dry mix and stir until just combined.
• Pour the batter into the prepared dish.
• Take the reserved dry mix and add the pecans and butter.
• Use your fingers (or two forks) to blend the butter into the mix and create a crumbly texture.
• Sprinkle it evenly over the batter.
• Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.