BROWN SUGAR PECAN COFFEE CAKE
Brown Sugar Pecan Coffee Cake is a deliciously moist coffee cake on a brown sugar crumb crust with a pecan topping baked right on top.
Provided by Sheila Thigpen
Categories Cakes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Lightly grease the bottom of a 13x9 inch pan; set aside.
- Prepare crumb mixture by stirring together the flour and brown sugar in a large bowl. Add the cubed butter and cut in with a pastry blender until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of the prepared pan.
- In a small bowl, combine the sour cream, egg, and baking soda, then add to remaining crumb mixture, stirring just until dry ingredients are moistened. Pour onto top of the crumb crust.
- Stir together 3 tablespoons of sugar, the cinnamon, and pecans. Sprinkle this evenly on top of batter.
- Bake for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.
Nutrition Facts : ServingSize 1 Servings, Calories 206 kcal, Carbohydrate 26 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 108 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 5 g
BROWN SUGAR PECAN COFFEE CAKE
Sweet and simple flavors are the stars in this Brown Sugar Pecan Coffee Cake.
Provided by Jennifer McHenry
Categories cakes
Time 55m
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, pecans, and salt in a small bowl.
- Add the butter, and mix with with a fork or your fingers until the mixture is thoroughly combined and forms crumbs.
- Refrigerate while you make the cake.
- Preheat oven to 350°F. Grease an 8-inch square baking pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of milk. Mix just until combined. Stir in the pecans.
- Spread the batter evenly in the prepared pan. Sprinkle the topping over the top of the batter.
- Bake 30 to 35 minutes, or until the top is golden brown and a pick inserted into the center comes out clean.
Nutrition Facts : Calories 243 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 119 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BROWN SUGAR PECAN CAKE
My great-aunt was famous in our family for her cooking. She lived in Kentucky and made a cake like this one many times during my childhood. I found a similar recipe years later, changing it a bit to use what I had on hand. The added crunch of the pecans gives it a little southern flair that she would have loved. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-80 minutes. Cool in pan 30 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with ice cream and drizzle with topping.
Nutrition Facts : Calories 496 calories, Fat 30g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 192mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.
AMAZING PECAN COFFEE CAKE
Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something.
Provided by DWBH
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
- To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 52.7 g, Cholesterol 85.2 mg, Fat 29.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 279.9 mg, Sugar 34.6 g
PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
BROWN SUGAR-PECAN COFFEE CAKE
Make and share this Brown Sugar-Pecan Coffee Cake recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flour and brown sugar in a large bowl.
- Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.
- Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened.
- Stir together granulated sugar and cinnamon.
- Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.
Nutrition Facts : Calories 438.4, Fat 22.7, SaturatedFat 10.5, Cholesterol 56.6, Sodium 217.4, Carbohydrate 57, Fiber 1.5, Sugar 38.9, Protein 4.2
PECAN COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
- In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
- Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
- Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.
BROWN SUGAR PECAN COFFEE CAKE
Try this Brown Sugar Pecan Coffee Cake for the bursting flavor of pecans and brown sugar. It can't get any simpler and yummier than that.
Provided by Madeeha Anwar
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven at 350 F. Spray a baking spray on a 13 x 9-inch baking pan and add a parchment paper in the bottom of the pan.
- Take a large bowl and sift flour in it. Add sugar in it and whisk. Using a pastry blender cut the cubed butter into the mixture until the mixture is crumbly. Now take 2 ¾ cups of the crumb mixture on the greased pan.
- Take another bowl and add sour cream, egg and baking soda and mix together. Add the remaining flour mixture to it and mix until just well-incorporated.
- In a small bowl, stir together cinnamon powder and castor sugar.
- Pour the sour cream batter over the crumb crust and sprinkle the cinnamon mixture over it. Add a layer of pecans to it and place the pan in the middle rack of the oven.
- Bake it for 25 - 30 minutes. Check with a wooden skewer, inset it in the center of the cake and see if the wooden pick comes out clean.
- Cool the pan on a wire rack for about 30 minute before cutting the squares of the cake.
Nutrition Facts : Calories 428 kcal, Carbohydrate 57 g, Protein 4 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 54 mg, Sodium 224 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 10 g, ServingSize 1 serving
COFFEE CAKE WITH BROWN SUGAR PECAN STREUSEL (LOW FAT)
This coffee cake is pretty darn perfect, AND it is way lower in fat than regular coffee cake that normally uses sour cream and a stick of butter! You will love this recipe.
Provided by Lisa Clarice
Categories Dessert
Time 1h
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Streusel and filling are the first five ingredients listed.
- Make the filling by combining the brown sugar, cinnamon, and cocoa in a bowl, set aside.
- Make the cake my stirring together the eggs, yogurt, vanilla and oil.
- In a mixing bowl, mix together 3 Tablespoons butter and white sugar. This will resemble crumbs.
- Add the wet ingredients, (egg mixture) to the sugar butter and mix together until well combined.
- Add the flours, (1 cup white and 3 tbls. whole wheat) baking powder, and salt to the batter and now mix all together until well combined. Batter will be on the thick side.
- Grease an 8 inch pan and add half the batter to the pan.
- Now take the brown sugar cinnamon cocoa mixture and sprinkle half of it on the top of the batter in the pan.
- Put the remaining cake batter on top of the filling. This might require you to spread it evenly over the filling.
- Add 1/4 flour, 2 Tablespoons butter, and finely chopped pecans to the remaining brown sugar mixture to make the streusel topping.
- Place streusel on top of cake.
- Bake for 40 minutes at 350 degrees.
Nutrition Facts : Calories 233.5, Fat 9.3, SaturatedFat 3.6, Cholesterol 43.7, Sodium 185.2, Carbohydrate 35.5, Fiber 0.8, Sugar 23.1, Protein 2.7
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