PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
SOUR CREAM PECAN COFFEE CAKE
A scrumptious twist on the classic idea of coffee cake.Makes 1 9-inch square pan
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,Easy,eggs and dairy,Fall,nuts,Winter
Number Of Ingredients 15
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.
SUNDAY MORNING COFFEE CAKE
This tasty, old-fashioned coffee cake, with a cinnamon-sugar streusel topping, cuts nicely for company and your family will love it, too. Serve it for breakfast or as a mid-afternoon dessert with a cup of coffee or tea. Field editor Lavonn Bormuth of Westerville, Ohio shared the recipe.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired.
Nutrition Facts : Calories 236 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 625mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
LIGHTER COFFEE CAKE WITH YOGURT, PECANS, AND RAISINS
I wanted to make a lighter version of the traditional coffee cake, and came up with this recipe. We loved it at home! We eat it as a snack or at breakfast. This is a delicious alternative to the traditionally butter- and sour cream-heavy coffee cake. The raisins add a lovely fruity bite, and applesauce, coconut oil, and nonfat yogurt give the cake a lighter, naturally sweetened taste. Wrap in aluminum foil to keep moist outside of the refrigerator for up to 4 days.
Provided by DinaLaChef
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 20
Steps:
- Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
- Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.
- Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 55.3 g, Cholesterol 42.5 mg, Fat 12.3 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 6.1 g, Sodium 395 mg, Sugar 36 g
AMAZING PECAN COFFEE CAKE
Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something.
Provided by DWBH
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
- To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 52.7 g, Cholesterol 85.2 mg, Fat 29.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 279.9 mg, Sugar 34.6 g
PECAN SOUR CREAM COFFEE CAKE
Very easy and most items are on hand to make this delightful coffee cake. If you choose not to sift the flour, use only 1 7/8 cup. This recipe was given to me by a very dear friend and is always a big hit when shared.
Provided by BakinBaby
Categories Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 13
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:
- 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.
PECAN TOFFEE CAKE
Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 55m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
- Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').
Nutrition Facts : Calories 692 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.68 milligram of sodium
PECAN PINEAPPLE COFFEE CAKE
Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.
Provided by alice
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h10m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
- Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
- Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 49.1 g, Cholesterol 22.3 mg, Fat 9.7 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 463 mg, Sugar 26.3 g
THE BEST (CINNAMON PECAN) COFFEE CAKE
I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)
Provided by MissyMuffin
Categories Breakfast
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
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.
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