Caramel Pecan Sour Cream Coffee Cake Food

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

CARAMEL PECAN COFFEE CAKE

Steps:

• Coat a 9.5- inch deep dish pie plate with nonstick spray. Set aside.
• In a large bowl combine flour, yeast, sugar, salt, water, and butter. Stir until a thick dough-like batter forms. Spread this into the prepared dish.
• Combine the sugar and cinnamon together and sprinkle on top of the cake batter.
• For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Spread this evenly on top of the cinnamon sugar layer.
• Bake by placing in a COLD oven; set temperature to 350°F. Bake for 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.

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.

GOOEY CARAMEL PECAN COFFEE CAKE

Steps:

• Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper.
• Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans.
• Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.
• Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer.
• Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.

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.

CARAMEL PECAN COFFEE CAKE

Steps:

• Mix batter ingredients into a sprayed deep dish pie plate.
• Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Combine cinnamon-sugar ingredients in a small bowl.
• Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
• Bake by placing in a cold oven; set temperature to 350 degrees F.
• Bake 25 minutes until lightly browned and firm in the center.
• Cool slightly. serve warm.

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.

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.

PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
• Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. Pulse until pecans are ground and well mixed with the flour. Set aside.
• Using an electric mixer, cream the butter and sugar together until very light. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla and bourbon. Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine. Fold in the reserved pecans.
• Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes. Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
• Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
• Remove from heat and carefully add the cream and bourbon. Return the pan to the heat and continue stirring until the mixture is smooth. The sauce can be made ahead and reheated.
• To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.

PECAN COFFEE CAKE

Steps:

• In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.