To kick off a new book and a new type of cake, this month's selection was the Cinnamon Pecan Coffee Cake. This cake is the perfect morning cake and it is just oozing with cinnamon-brown sugar goodness. Putting the cake together is easy and enjoying the aroma of it baking is something that makes you want to bake this cake every day of the year. My favorite part of the cake was the pecans in the middle. You know the pecans are there, but it's still a nice surprise when you bite into one and its flavor mixes with the cinnamon and the cake.
Cinnamon Pecan Coffee Cake
Source: Southern Cakes by Nancie McDermott
Makes a 13 x 9 inch sheet cake
For the Cake
3 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp vanilla extract
1 cup milk
1 cup (2 sticks) butter, softened
1 cup sugar
2 eggs
For the Cinnamon Raisin Filling
1½ cups light brown sugar
3 tbsp all purpose flour
3 tbsp cinnamon
1½ cups raisins (I omitted)
1½ cups coarsely chopped pecans
¾ cup (1½ sticks) butter, melted
Method
Heat the oven to 350 degrees F. Grease and flour a 13 by 9 inch pan.
To make the filling, combine the light brown sugar, flour and cinnamon in a bowl and stir with a fork to mix everything well. Combine the raisins and pecans in another bowl and toss to mix them. Place the cinnamon mixture, nut mixture and melted butter by the baking pan to use later.
To make the cake batter, combine the flour, baking powder and salt in a bowl. Stir the vanilla into the milk. In a large bowl combine the butter and sugar and beat with a mixer on high speed until pale yellow and evenly mixed, about 2 minutes. Scrape down the bowl to ensure a good mix. Add the eggs and beat for another 2 minutes, scraping down the bowl now and then, until the mixture is smooth and light.
Use a large spoon or spatula to add about a third of the flour mixture to the butter mixture and stir only until the flour disappears. Add a third of the milk and mix in. Repeat twice more until all the flour and milk mixtures have been incorporated. Stir just enough to keep the batter smooth.
Spread half the batter evenly into the prepared pan. Sprinkle half the cinnamon mixture over the batter followed by half the melted butter. Scatter half the raisins and nuts over the top. Spread the remaining batter carefully over the filling, using a spatula to smooth the batter all the way to the edges of the pan. Top with the leftover cinnamon, butter and nut mixture, covering the cake evenly.
Bake for 45 to 50 minutes, until the cake is golden brown, fragrant and beginning to pull away from the edges of the pan. Place the pan on a wire rack and allow to cool in the pan for 5 to 10 minutes before serving in squares right from the pan. The cake is delicious hot, warm or at room temperature.
Mmmm...cinnamon-sugar goodness
7 comments:
Great looking cake!
Hey remember that jam cake that Richard Chumley made for us that time?! I was just reminded..sounds yummy!
I love your result ! Great cake !!
These doo look tasty. I wish I could have stayed with Cake Slice but tooooo many sweets.
This book sounds interesting.
Hi Stephanie!
I just wanted to stop by and introduce myself- My name is Joy and I’m one of the newbie Cake Slice bakers. I’m really looking forward to meeting other members, and I hope to have the chance to get to know you better as we bake our way through Southern Cakes :)
Fantastic job on your coffee cake- it looks beautiful and really delicious. I agree, the aroma when it's in the oven is just heavenly! I'm glad you enjoyed it, and that your back to baking with the group.
If you have a chance, I’d love for you to stop by my blog, “Hot Oven, Warm Heart,” and say hello- it’d be wonderful to hear from you!
Have a great rest of your week and a relaxing weekend!
Fondly,
Joy
http://hotovenwarmheart.wordpress.com/
That looks insanely good!
This cake was a really nice change for our layer cakes... so simple.
Your cake looks great.
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