Monday, March 30, 2009
Coffee Cake
I am on a quest to find a good coffee cake recipe. This I made for Rich's grandparents for breakfast today. Do you have a good coffee cake recipe? Please post if you do!!
Changes: I doubled the topping recipe and put half of the topping in the middle of the coffee cake before I poured the rest of the batter into the pan. I made it in a bunt pan, but it seemed to take a long time to bake. Next time, I will use a regular pan. Also, I felt like the pecans became overly toasted (some burned) so I may put the topping on the bottom of the pan, add batter, then add the rest of the topping to the middle before pouring the rest of the batter on so that doesn't happen again! Aside from the slightly burned pecans, the flavor was pretty good!
Cake:
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
Topping:
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
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.
Changes: I doubled the topping recipe and put half of the topping in the middle of the coffee cake before I poured the rest of the batter into the pan. I made it in a bunt pan, but it seemed to take a long time to bake. Next time, I will use a regular pan. Also, I felt like the pecans became overly toasted (some burned) so I may put the topping on the bottom of the pan, add batter, then add the rest of the topping to the middle before pouring the rest of the batter on so that doesn't happen again! Aside from the slightly burned pecans, the flavor was pretty good!
Cake:
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
Topping:
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
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.
Subscribe to:
Posts (Atom)