We had this cake for breakfast/brunch today. It's more than the usual "yellow cake" that gets hidden under a crumb topping and streusel swirl. It's also quite versitile, with its entire appearance changing by the different glazes you can make for it. If you didn't know it, you would think it was a whole different cake. I'm sure if any of you have your own icings that would compliment the pecan flavored cake, the variety could be endless, such as a caramel sauce for a pecan sundae-type taste! Here's the recipe.
NUTTIEST PECAN SOUR CREAM COFFEE CAKE
Yield: 1 bundt cake, serves 12-16
STREUSEL
1/2 CUP pecans, toasted, cooled, and finely ground
3 tablespoons dark brown sugar
1 tablespoon dark brown sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
Combine the nuts, brown sugar, flour and cinnamon in a small bowl and set aside.
_______________
CAKE
1 cup butter, unsalted, cut into 1/2 inch pieces, room temp
6 large eggs
1-3/4 cups sour cream
1/4 cup maple syrup
1-1/2 teaspoons vanilla extract
3 cups all purpose flour
1/2 cup pecans, toasted, cooled, finely ground
1-1/4 cups granulated sugar
1-1/2 tablespoons baking powder
1-1/4 teaspoons baking soda
1 teaspoon salt
Place oven rack to the lowest position and preheat oven to 350.
PREPARATION:
1. Grease a 12 cup bundt pan with butter and set aside.
2. whisk eggs, sour cream, maple syrup and vanilla together in a medium bowl.
3. With electric mixer, mix flour, pecans, sugar, baking power and soda, and salt on lowest speed, until combined.
4. Add the room temperature butter and half of the egg mixture. Beat on lowest speed until mixture starts to come together, about 15 seconds.
5. Scrape down sides of bowl and add remaining egg mixture. Beat on medium until batter is light and fluffy, about 2 minutes, making sure you scrape down sides of bowl after 1 minute.
6. Add 5 cups of batter to the prepared B undt pan, using a rubber spatula to smooth out the surface.
7. Sprinkle streusel evenly over the batter and then cover with the remaining batter, spreading it out evenly.
8. Bake until skewet inserted into middle of cake comes out with a few crumbs on it, about 60 minutes.
9. Cool cake in pan on wire rack for 30 minutes before inverting it onto a wire rack to cool.
10. Cool cake completely before glazing, about 1 hour.
11. Drizzle glaze over top of cake using a fork or whisk. Slice and serve.
______________
GLAZE
Here are 4 different glazes. All are prepared the same way, only the ingredients differ.
Place ingredients in a small bowl and whisk until smooth.
TROPICAL ORANGE
1 cup 10x
2 tablespoons fresh squeezed orange juice or premium quality orange juice
1 teaspoon grated orange zest
__________
MUST BE MAPLE
1 cup 10 xd
2 tablespoons milk
1 tablespoon pure maple syrup
_________________
JAVA JOLT
1 cup 10 x
1 teaspoon instant espresso or instant coffee dissolved in
2 tablespoons milk
_____________
CINNAMON TOAST
1 cup 10x
2 tablespoons milk
1/2 teaspoon ground cinnamon
BAKING NOTES: Because the nuts are added directly to the cake batter, they must be ground very finely. Use the food processor to grind the nuts after they have been toasted and completely cooled. Process until they are sandy, but be careful to not over process them or they will form a paste and clump.
STORAGE: The finished cake can be wrapped in plastic and stored at room temp for 3 days. For even longer storage, wrap the cooled cake, UNglazed, in two layers of plastic wrap and one layer of foil and freeze for several weeks. Defrost the wrapped cake overnight on the countertop, glaze and serve when ready to serve.
NUTTIEST PECAN SOUR CREAM COFFEE CAKE
Yield: 1 bundt cake, serves 12-16
STREUSEL
1/2 CUP pecans, toasted, cooled, and finely ground
3 tablespoons dark brown sugar
1 tablespoon dark brown sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
Combine the nuts, brown sugar, flour and cinnamon in a small bowl and set aside.
_______________
CAKE
1 cup butter, unsalted, cut into 1/2 inch pieces, room temp
6 large eggs
1-3/4 cups sour cream
1/4 cup maple syrup
1-1/2 teaspoons vanilla extract
3 cups all purpose flour
1/2 cup pecans, toasted, cooled, finely ground
1-1/4 cups granulated sugar
1-1/2 tablespoons baking powder
1-1/4 teaspoons baking soda
1 teaspoon salt
Place oven rack to the lowest position and preheat oven to 350.
PREPARATION:
1. Grease a 12 cup bundt pan with butter and set aside.
2. whisk eggs, sour cream, maple syrup and vanilla together in a medium bowl.
3. With electric mixer, mix flour, pecans, sugar, baking power and soda, and salt on lowest speed, until combined.
4. Add the room temperature butter and half of the egg mixture. Beat on lowest speed until mixture starts to come together, about 15 seconds.
5. Scrape down sides of bowl and add remaining egg mixture. Beat on medium until batter is light and fluffy, about 2 minutes, making sure you scrape down sides of bowl after 1 minute.
6. Add 5 cups of batter to the prepared B undt pan, using a rubber spatula to smooth out the surface.
7. Sprinkle streusel evenly over the batter and then cover with the remaining batter, spreading it out evenly.
8. Bake until skewet inserted into middle of cake comes out with a few crumbs on it, about 60 minutes.
9. Cool cake in pan on wire rack for 30 minutes before inverting it onto a wire rack to cool.
10. Cool cake completely before glazing, about 1 hour.
11. Drizzle glaze over top of cake using a fork or whisk. Slice and serve.
______________
GLAZE
Here are 4 different glazes. All are prepared the same way, only the ingredients differ.
Place ingredients in a small bowl and whisk until smooth.
TROPICAL ORANGE
1 cup 10x
2 tablespoons fresh squeezed orange juice or premium quality orange juice
1 teaspoon grated orange zest
__________
MUST BE MAPLE
1 cup 10 xd
2 tablespoons milk
1 tablespoon pure maple syrup
_________________
JAVA JOLT
1 cup 10 x
1 teaspoon instant espresso or instant coffee dissolved in
2 tablespoons milk
_____________
CINNAMON TOAST
1 cup 10x
2 tablespoons milk
1/2 teaspoon ground cinnamon
BAKING NOTES: Because the nuts are added directly to the cake batter, they must be ground very finely. Use the food processor to grind the nuts after they have been toasted and completely cooled. Process until they are sandy, but be careful to not over process them or they will form a paste and clump.
STORAGE: The finished cake can be wrapped in plastic and stored at room temp for 3 days. For even longer storage, wrap the cooled cake, UNglazed, in two layers of plastic wrap and one layer of foil and freeze for several weeks. Defrost the wrapped cake overnight on the countertop, glaze and serve when ready to serve.
Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda
Buon Appetito!
Linda