Candied Pecan Sour Cream Coffee Cake Food

SOUR CREAM PECAN COFFEE CAKE

Steps:

• Preheat the oven to 350 F and grease a 9-inch square pan.
• For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
• For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
• Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
• The cake will keep, well wrapped and unrefrigerated for up to 3 days.

QUICK PECAN SOUR CREAM COFFEE CAKE

Steps:

• Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
• Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.

SOUR CREAM COFFEE CAKE WITH TOASTED PECAN FILLING

Steps:

• Position rack in center of oven and heat oven to 350 degrees (325 if using dark, nonstick pan). Generously butter 10" tube pan with a removable bottom.
• Topping: In a 2 quart saucepan, heat butter over medium heat until almost melted. Remove from heat and cool to tepid. In a medium bowl, combine flour, pecans, granulated sugar and light brown sugar, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
• Filling: In a food processor, pulse the pecans, sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.
• Cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs, one at a time, blending each one completely before adding the next. Scrape the bowl down and add the vanilla.
• On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.
• Spoon 2 generous cups of the batter into prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the fillinf with about 2 cups of the batter, dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center. Don't lift the spoon while smoothing or you will disturb the filling. Sprinkle another 1/2 cup of filling over the batter and cover with 2 more cups of batter. Layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling.
• Insert a table knife 1" from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting the knife blade, and spacing the circles about 1" apart. This distributes the filling but still keeps it clearly defined. Smooth the top of the batter with the back of the soup spoon.
• Take a handful of the streusel and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the batter.
• Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.
• Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn't release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.
• Fold a 12" square of aluminum foil into quarters. Measure 1 1/4" from the inside tip of the foil and cut a arc to make a hole for the tube when you unfold the foil. Unfold and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel.
• Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.
• Can be frozen up to 3 months.

THE BEST (CINNAMON PECAN) COFFEE CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
• FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
• CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
• Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
• GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
• Reduce heat to medium; cook, stirring constantly, for 1 minute.
• (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
• Drizzle glaze over cake. Serve cake warm or at room temperature.

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside.
• Cream butter and sugar together, then add in sour cream, eggs and vanilla.
• Sift flour salt, soda and baking powder.
• If you choose not to sift ingredients, cut flour back to 1 7/8 cup.
• With a mixer begin with flour mixture and add alternately with 1 cup sour cream mixture, ending with flour mix.
• Pour half of the batter in a greased and floured 9x12 pan, sprinkle with half of the sugar mixture, then remaining batter and finally sprinkle top with remaining sugar mixture.
• Bake at 325 for 27-30 minutes.

CANDIED PECANS

Steps:

• Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. , Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan., Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. , Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

QUICK PECAN SOUR CREAM COFFEE CAKE

Steps:

• Set oven to 350 degrees F.
• Butter a 9 x 9-inch square baking pan (or use an 11 x 7-inch pan).
• For the toppping; In a medium bowl, combine the brown sugar, flour and cinnamon.
• Add in cold butter, then using your finger tips, pinch the ingredients together into a sandy/crumbly mixture; add in the pecans, and mix.
• For the cake; cream the butter with sugar and vanilla until light and fluffy; add in eggs, beat well.
• Sift together the flour, baking soda, baking powder and salt; add to the creamed mixture, alternating with the sour cream.
• Mix in the raisins.
• Transfer the batter to prepared baking pan.
• Sprinkle the topping mixture evenly over the batter.
• Bake for 40-45 minutes, or until cake tests done.
• Let cool 10 minutes in the pan.
• Serve in squares.

CARAMEL-PECAN SOUR CREAM COFFEE CAKE

Steps:

• For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
• For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
• Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
• For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
• When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.