Coffee Cake Scones With Pecan Streusel Crunch Recipes

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PECAN SOUR CREAM COFFEE CAKE



Pecan Sour Cream Coffee Cake image

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

1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
1 ⅞ cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup butter
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup sour cream or creme fraiche

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

COFFEE CAKE SCONES WITH PECAN STREUSEL CRUNCH



Coffee Cake Scones With Pecan Streusel Crunch image

Make and share this Coffee Cake Scones With Pecan Streusel Crunch recipe from Food.com.

Provided by evelynathens

Categories     Scones

Time 38m

Yield 12 serving(s)

Number Of Ingredients 21

1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 tablespoons cold unsalted butter, cubed
1 teaspoon vanilla extract
1/3 cup chopped pecans
4 cups all-purpose flour
5 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cardamom
12 tablespoons cold unsalted butter, cubed
1/2 cup granulated sugar
4 large eggs
1 cup heavy cream
1 tablespoon vanilla extract
3/4 cup raisins
2 tablespoons milk, for brushing the unbaked scones

Steps:

  • Make the streusel: Preheat oven to 400°F; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
  • Make the scone dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
  • Turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
  • Bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
  • Serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.

PECAN STREUSEL COFFEE CAKE



Pecan Streusel Coffee Cake image

An old-fashioned classic! I always loved this as a child. Tastes great with a cold glass of milk, although nowadays I like to have a nice cup of cappuccino. :)

Provided by PalatablePastime

Categories     Breads

Time 50m

Yield 1 cake

Number Of Ingredients 19

1/4 cup light brown sugar
1/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
6 tablespoons butter, cut into small pieces
2 cups coarsely chopped pecans
4 tablespoons butter
1/2 cup light brown sugar
1/2 cup sugar
2 large eggs, lightly beaten
2 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Steps:

  • Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
  • To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
  • Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
  • To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
  • Separately combine flour, baking powder, baking soda, and salt; mix well.
  • Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
  • Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
  • Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
  • Remove cake from oven and cool in pan 15-20 minutes.
  • To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.

Nutrition Facts : Calories 5150.9, Fat 287.5, SaturatedFat 91.4, Cholesterol 738.1, Sodium 3490.8, Carbohydrate 596.2, Fiber 30.2, Sugar 332.1, Protein 74.3

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