Coffee Cake Pound Cake Southern Living Recipes

COFFEE CAKE POUND CAKE - SOUTHERN LIVING

Coffee Cake Pound Cake - Southern Living image

I made this for the first time this week and have been getting RAVES! and requests for the recipe. Will be a family heirloom recipe. Thank you Southern Living (Jan 2011) P.S. I did not toast the pecans

Provided by Joey Urey @paljoey

Number Of Ingredients 17

Ingredients

PECAN STREUSEL
1/2 cup(s) firmly packed brown sugar
1/2 cup(s) all purpose flour
1 teaspoon(s) ground cinnamon
1/4 cup(s) butter
3/4 cup(s) chopped pecans
POUND CAKE BATTER
1 cup(s) finely chopped pecans
1 cup(s) butter, softened
2 1/2 cup(s) granulated sugar
6 large eggs
3 cup(s) all purpose flour
1/4 teaspoon(s) baking soda
1 - 8 oz container sour cream
2 teaspoon(s) vanillan extract
1/4 cup(s) firmly packed bown sugar
1 1/2 teaspoon(s) ground cinnamon

Steps:

Prepare Pecan Streusel: Combine 1st 3 ingredients in a bowl. Cut in butter with pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans - set aside
Prepare Pound Cake: Preheat oven to 350 degrees. ** Bake 1 cup of pecans in a single layer in a shallow pan 5 - 7 minutes or until lightly toasted and fragrant, stirring half-way through . Remove and reduce oven temp to 325. Cool pecans 20 minutes (these will be combined in step 5 with sugar and additional cinnamon)
Beat butter at med speed with heavy duty electric stand mixture until creamy. Gradually add granulated sugar beating until light and fluffy. Add eggs 1 at a time until just blended after each addition
Stir together flour and baking soda. Add to mixture alternately with sour cream beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla
Pour half of batter into a greased and floured 10 inch (12 cup) tube pan *** Combine TOASTED pecans, brown sugar and cinnamon and sprinkle over batter. Spoon remaining batter over pecan mixture and sprinkle with pecan streusel
Bake 325 for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick instered in the enter comes out clean. Cool in pan on wire rack 10-15 minutes. Remove from pan to wire rack and cool completely (at least an hour)
*** I used a Bundt pan - watch closely ** I did not do this - I used part of the streusel

OLD-FASHIONED COFFEE POUND CAKE

Old-Fashioned Coffee Pound Cake image

With brewed coffee baked right into it, this is an updated change on classic pound cake. Buttery with a hint of cinnamon, it's sure to become a family favorite.

Provided by My Food and Family

Categories Dairy

Time 1h45m

Yield Makes 20 servings.

Number Of Ingredients 9

Ingredients

4 cups flour
1-1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 cups (4 sticks) butter, softened
2-1/2 cups granulated sugar
7 eggs
1 cup freshly brewed double-strength MAXWELL HOUSE Coffee, cooled
2 Tbsp. powdered sugar

Steps:

Preheat oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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