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2 cups Bisquick 1/2 cup brown sugar 3/4 cup chopped pecans 2 tablespoons instant coffee 1 large egg 1 cup butter-flavored shortening, melted 1 teaspoon vanilla extract 1 cup buttermilk Topping 1/4 cup brown sugar 1/4 cup chopped pecans 1/4 cup graham cracker crumbs Finishing Touch 1/4 cup softened butter

Preheat your oven to 375 degrees; you’ll bake on a middle rack. Combine the Bisquick, 1/2 cup brown sugar, 3/4 cup chopped pecans and the instant coffee in a mixing bowl. In another bowl, combine the beaten egg, shortening, buttermilk and vanilla. Stir the dry ingredients into the wet mixture. Dump this batter into a greased and floured 10-inch cake pan. Mix the topping ingredients – except for the finishing touch of melted butter – together and sprinkle this mixture over the batter. Bake for 20-25 minutes. Stick a toothpick into the center of the coffee cake to make sure it comes out clean, which tells you that you’ve got a perfectly baked coffee cake. Put the finishing touch on top by placing dabs of it all over the cake. You’ll have some scrumptious eating, here. Readers with questions or comments for Dave Kessler may write to him in care of this publication.