Coffee and Cream Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour a 10 inch tube pan with a removable bottom.
3. In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
4. In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. Set aside.
5. 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.
6. 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.
7. 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.
8. Bake for about 1 hour 15 minutes or when a toothpick comes out clean.
9. 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.
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