Pecan Coffee Cake Recipes

Steps:

• Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
• FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
• CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
• Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
• GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
• Reduce heat to medium; cook, stirring constantly, for 1 minute.
• (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
• Drizzle glaze over cake. Serve cake warm or at room temperature.

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.

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.

Steps:

• Pecan 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.
• Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.

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.

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.

Steps:

• Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
• Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').