Tuesday, September 1, 2015

Pecan Pie Coffee Cake!






Pecan Pie Coffee Cake


I was in search of something different to make for dessert. I came 
across this recipe and it just sounded so good I had to try it. It was

 a big hit with everyone that tried it. It is 
easy to make and delicious with a cold glass of 
milk or a cup of coffee. I love how you get that 
sweet pecan flavor in every bite. It  soaks into the cake 
and is so so good. 


INGREDIENTS:


Whisk flour, baking powder, baking soda, and salt

Using an electric mixer beat sugar, butter, and cream 
cheese until light and fluffy. Add egg and egg white one 
at a time mixing well after each addition. Mix in vanilla

Add flour mixture in 3 portions alternating with 


two portions of buttermilk

Grease a 9 in cake pan

Pour batter into pan


Bake 30-35 minutes until center comes out clean. 
Set pan on wire rack
**(I just set mine on top of stove)
Reduce oven to 325

Place corn syrup, brown sugar, and butter in large 
microwave safe bowl. Heat in microwave for 1 minute.


Stir until butter melts and mixture is smooth


Stir in pecans, egg and salt

Mix well


Poke holes in cake
**(I used a large straw. The holes need to be 
a little larger because of the pecans.)

Pour mixture over cake



Bake for 10 minutes

Cool completely and serve

RECIPE:

Pecan Pie Coffee Cake
    For the cake:
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk

  • For the topping:
  • 1/3 cup light corn syrup
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons unsalted butter
  • 1/3 cup finely chopped pecans
  • 1 large egg, lightly beaten
  • pinch of salt
Instructions
To make the cake:
Preheat oven to 350°. Grease a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat sugar, butter, and cream cheese until light and fluffy. Add egg and egg white, one at a time, mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
Transfer batter to prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Set pan on wire rack.
To make the topping:
Reduce oven temperature to 325°.
Place corn syrup, brown sugar, and butter in a large microwave-safe bowl. Heat in microwave for 1 minute. Stir until butter melts and mixture is smooth.
Stir in pecans, egg, and salt.
Use a wooden skewer* to poke multiple holes in the top of the cake.
Pour topping over the top of the cake.
Bake for 10 minutes. Cool completely on a wire rack before serving.
Notes
*Use a skewer with a larger diameter than a toothpick. The topping mixture is a bit thick and will need slightly larger holes to soak into the cake.


Delicious with a cold glass of milk

Enjoy!

xoxo
Lenetta

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