Spiced Brown Sugar Pecan Coffee Cake
From peetabear 15 years ago
- 55 minutes to make
- Serves 8
this recipe is from the web... I found it looking for another recipe...it is from..."The Best Quick Breads," it sounds like one my Grandmother made...
Ingredients
- For the spiced pecan crumb topping: shopping list
- 1/4 cup light brown sugar shopping list
- 1/4 cup granulated sugar shopping list
- 1/2 cup unbleached all-purpose flour shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground mace shopping list
- 1/2 teaspoon ground ginger shopping list
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces shopping list
- 2 cups (8 ounces) pecans, coarsely chopped shopping list
- ................................................................................... shopping list
- For the coffee cake: shopping list
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature shopping list
- 1/2 cup packed light brown sugar shopping list
- 1/2 cup granulated sugar shopping list
- 2 large eggs shopping list
- 2 teaspoons vanilla shopping list
- 2 cups unbleached all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 cup buttermilk shopping list
How to make it
- 1. Heat oven to 350 degrees. Line the bottom of an 8-inch springform pan or a 2-inch-deep removable-bottom tart pan with parchment paper. Butter the sides of the pan.
- 2. Prepare the crumb topping: Combine the sugars, flour and spices in a small bowl or food processor fitted with the metal blade. Work the butter into the flour with your fingers (or process if using the food processor) until mixture forms coarse crumbs (do not over process or it will turn to dough). Add the pecans; mix and set aside.
- 3. Make the coffee cake: In a bowl using a wooden spoon, or in a heavy-duty electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, beating until smooth.
- 4. In another bowl, combine the flour, baking powder, baking soda and salt; stir with a whisk to combine. In small batches, add the flour mixture to the butter mixture alternately with small amounts of the buttermilk. Beat hard or at high speed until batter is creamy, about 1 minute.
- 5. Scrape half of the batter into the prepared pan. Sprinkle evenly with half of the crumb topping. Spoon remaining batter on top and sprinkle with remaining topping.
- 6. Bake in the center of the oven until a wooden toothpick or a cake tester inserted in the center of the cake comes out clean, about 45 to 55 minutes (baking times vary depending on the type of pan used).
- 7. Remove cake from oven. Let cool in pan on a cooling rack. To serve, remove sides of pan and peel off parchment paper.
People Who Like This Dish 12
- SadiesMom Nowhere, Us
- mimiskitchen Nowhere, Us
- jett2whit Union City, GA
- notyourmomma South St. Petersburg, FL
- greekgirrrl Long Island, NY
- elgab89 Toronto, CA
- mystic_river1 Bradenton, Florida
- momo_55grandma Mountianview, AR
- lanacountry Macon, GA
- ttaaccoo Buffalo, NY
- Plus 2 othersFrom around the world!
The Rating
Reviewed by 9 people-
HIGH HIGH ^ ^ ^ ^ ^5! my friend..gonna do
this one..pure comfort!! :)
lanacountry
in Macon loved it
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high5 super great coffee cake thanks bunches
momo_55grandma
in Mountianview loved it
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lovely..I don't eat or make too many sweets, bit you got my sweet tooth now, ^5
mystic_river1
in Bradenton loved it
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Reviews & Comments 6
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