Cinnamon pecan coffee cake
The Cake Slice Bakers were beginning a new cookbook this month and I figured I’d join in and bake along with them. I bake very few cakes and thought this would give me a good reason to bake more, so here I am.
This month’s selection is cinnamon pecan coffee cake from Nanci McDermott’s Southern Cakes cookbook. This is one of the goodies I baked to take along when we visited my parents last weekend. Made in a 9×13″ pan, it can feed a crowd, which is perfect for us when we’re all together. I actually made it the week prior to going and froze it. It was delicious, and now it’ll be one of those go-to morning “desserts” that I can make way ahead of time and not stress over. I love that. Perfect for overnight guests…. Thanksgiving…. Christmas…..
The original recipe calls for raisins, but they were not goin’ into my coffee cake. Ick. Just bring on the cinnamon and pecans, baby. Why ruin it with some sort of fruit? Anyway, I omitted that part. I also lined my pan with foil so I would be able to lift the baked cake out easily, then I wrapped it up nicely and popped it into the freezer until I needed it. The batter is quite thick, so my tip would be to use your offset spatula when you are spreading around the batter ~ especially the top layer. It made it much easier. I have to say, using a separate bowl for every little thing is not my style. I’m no Paula Deen here and if no one is around to wash up all the dirty dishes, this recipe can fill the sink in a hurry.
Recipe: Cinnamon Pecan Coffee Cake
(see my changes above, otherwise recipe from Southern Cakes)
1 1/2 c. light brown sugar
3 Tbsp. all-purpose flour
3 Tbsp. ground cinnamon
1 1/2 c. raisins
1 1/2 c. coarsely chopped pecans
1 1/2 sticks (3/4 c.) butter, melted
3 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1 c. milk
2 sticks (1 cup) butter, softened
1 c. sugar
Heat oven to 350 degrees. Grease and flour a 9×13″ pan.
To make the filling, combine the light brown sugar, flour, and cinnamon in a medium bowl and stir with a fork to mix. Combine the raisins and pecans in another bowl and toss to mix. Place the cinnamon mixture, the nut mixture, and the melted butter aside. (I actually just added the pecans to my cinnamon mixture straight from the get-go.)
To make the coffee cake batter, combine the flour, baking powder, and salt in a medium bowl and whisk together. Stir the vanilla into the milk. In a large bowl, combine the butter and sugar, beating at high speed with an electric mixer, until pale yellow and evenly mixed, about 2 minutes. Add the eggs and beat for another 2 minutes, until smooth and light.
Add 1/3 of flour mixture to butter mixture, and stir with a wooden spoon or spatula only until the flour disappears. Add 1/3 of milk and blend in. Repeat two more times with remaining flour and milk, stirring just enough each time to keep batter smooth.
Spread half of batter into prepared pan. Sprinkle half of cinnamon and nut mixtures over batter, followed by half the melted butter. Spread remaining batter over the filling. Smooth batter all the way to the edges of the pan. Top with the remaining filling mixture and melted butter, covering cake evenly.
Bake at 350 degrees for 45-50 minutes, until the cake is golden brown and fragrant, and beginning to pull away from sides of pan. Cool the cake in the pan for 5-10 minutes before serving hot. Can also be served warm or room temperature.