Cake Slice: Cinnamon Pecan Coffee Cake

Remember a while back how I mentioned getting back into a routine? Well, participating in The Cake Slice each month was part of getting back into my routine. It's been a while since I had participated and when I saw the cakes made by other Cake Slicers each month, I was reminded of how dumb it was of me to have not participated as well. Quite a bit has changed since I last baked along with this group. The biggest change is that they are baking from a new book, Southern Cakes. I was beyond thrilled when I saw this change because now we'll be making different kinds of cakes instead of just the layer cakes of Sky High.

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