APPLE PECAN COFFEE CAKE
Steps:
- Preheat oven to 350° and spray an 8 x 8 baking dish with nonstick spray.
CARAMELIZED APPLE-PECAN CAKE
A simple butter cake masquerades as a pie; it is baked in a pie plate and inverted at the end to show off its caramelized apple and nut topping.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
- Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
- Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
- With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
- Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 267 milligrams, Sugar 40 grams, TransFat 0 grams
CARAMEL APPLE COFFEE CAKE
When you visit friends or relatives in my area of the country, you can be sure the coffee will be brewing soon and their favorite dessert will be served. This is my favorite - maybe that's why I get a lot of visitors!
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-in. tube pan; bake at 350° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate., In a small saucepan, combine topping ingredients. Bring to a boil; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.)
Nutrition Facts : Calories 545 calories, Fat 33g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 313mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE PECAN COFFEE CAKE
My family really enjoys this sweet, moist coffee cake with its crunchy cinnamon topping. On chilly winter days, a warm slice hits the spot, but it tastes just as good served cold.
Provided by Taste of Home
Time 1h
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13x9-in. baking dish. Top with apples. Carefully spread remaining batter over apples., For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
GOOEY CARAMEL PECAN COFFEE CAKE
From Cooking Pleasures, Feb/March 2008. Magazine decription reads: "A caramel glaze bakes beneath this tender coffee cake, becoming a tantalizing sticky topping studded with toasted pecans when the cake is inverted."
Provided by Burgundy Damsel
Categories Breads
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper.
- Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans.
- Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.
- Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer.
- Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.
Nutrition Facts : Calories 342.7, Fat 17.1, SaturatedFat 7.2, Cholesterol 62.5, Sodium 170.2, Carbohydrate 45.5, Fiber 1.4, Sugar 29.4, Protein 4
CARAMEL PECAN COFFEE CAKE
Make and share this Caramel Pecan Coffee Cake recipe from Food.com.
Provided by Krista Finn 2
Categories Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mix batter ingredients into a sprayed deep dish pie plate.
- Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Combine cinnamon-sugar ingredients in a small bowl.
- Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
- Bake by placing in a cold oven; set temperature to 350 degrees F.
- Bake 25 minutes until lightly browned and firm in the center.
- Cool slightly. serve warm.
Nutrition Facts : Calories 435.7, Fat 15.1, SaturatedFat 5.5, Cholesterol 20.4, Sodium 271.6, Carbohydrate 70.3, Fiber 4.3, Sugar 27.7, Protein 8.8
TOFFEE APPLE & PECAN CAKE
Apples and caramel are a heavenly duo. This nutty sandwich loaf cake with buttercream frosting and caramel drizzle fits the bill nicely
Provided by Jane Hornby
Categories Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla, then beat again until even. Fold in the chopped apples and chopped pecans.
- Spoon into the loaf tin, then poke the sliced apples into the batter and scatter it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely.
- For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.
Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CARAMEL APPLE PECAN COFFEE CAKE
I have been making this recipe for about 25 years now. I used to have Tupperware parties, & Home Interior parties, & school bake sales quite frequently & made this for them. It was well recieved. After adding caramel topping to a piece of this cake, I am revising it to include it in the main recipe: it is that good.
Provided by Peggi Anne Tebben @cookiequeen
Categories Cakes
Number Of Ingredients 21
Steps:
- Cream shortening and l/2 cup butter: gradually add 2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Combine 3 cups flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into a greased and floured 13- x 9- x 2-inch baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.
- TOPPING:
- Combine 1/2 cup flour, 1/2 cup sugar, and cinnamon, mixing well. Cut in 3 tablespoons butter with a pastry blender until mixture resembles coarse meal; stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350° for 55 minutes. This cake should be a darker brown around edges in order to be done. Cool completely.
- Mix drizzle & drizzle over top of cake.
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CARAMEL APPLE COFFEE CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
3.5/5 (3)Total Time 4 hrs 50 minsCategory Cakes
- Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes).
- Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk. Beat at low speed until blended after each addition. Stir in vanilla.
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