Prep 15 mins
Cook 1 min
I found this recipe in a magazine, while I was in a the dentist's waiting room. I haven't tried it yet, but I will get round to it eventually.
- 8 tablespoons butter, room temp
- 3 3⁄4 cups all-purpose flour
- 3⁄4 cup pecan pieces
- 2 1⁄2 cups sugar
- 1 1⁄2 teaspoons cinnamon
- 2 tablespoons strong cold coffee
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs
- 1 tablespoon vanilla extract
- 16 ounces sour cream
- Preheat oven to 350°F.
- Grease and flour a 10 inch tube pan with a removable bottom.
- In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
- In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. Set aside.
- Using an electric mixer, beat the butter with a paddle attachment till fluffy. Slowly add sugar, beating till blended, about 2 minutes Scrape down the sides of the bowl.
- On high speed beat for another 2 minute, then reduce speed to low and add eggs one at a time. Add vanilla and alternate with flour mixture and sour cream in 3 parts till smooth.
- Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup of pecan mixture. Top with another 1/3 of the batter, sprinkle with another 1/2 cup of pecan mixture and top with remaining batter, then sprinkle with remaining pecan mixture.
- Bake for about 1 hour 15 minutes or when a toothpick comes out clean.
- Transfer to a rack and allow to cool for about 10 minutes. Loosen edges with a knife. Invert on to a plate remove the bottom of the pan, then invert again with the nut side up, onto a rack and let cool completely.
This cake has a marvelous flavor, is moist and of so good. The reason that I'm giving it 4 stars is because there is no way that I could have gotten the the several layers of pecan mix. I had only enough to put a light sprinkle on the top. Now, I did make a half recipe but even so I would have needed a full recipe amount of the pecan mix (or even double) to have enough for the lovely layers. I used Splenda, fat free sour cream, and just egg whites and got a tall, lovely cake. Made for Comfort Cafe, Summer 09.
Yum! This is a great coffee cake. It has the nice moist texture you want with this kind of recipe, and the coffee and cinnamon flavors are subtle, just enough to add interest to the cake. I wasn't sure when I first saw the amount of sugar, I thought it might be too sweet, but once you mix some of it with the pecans, you end up with a nicely balanced cake, and a layer of almost candied pecans. They take on such a nice caramelized flavor. Excellent recipe, C.C.!