42 minutes ago
Saturday, April 23, 2011
I hope you are not reading this in the morning before you have had breakfast.
This is breakfast cake at its best. I love bundt cakes and this one is a winner.
It's a sour cream coffee cake with pecans and cinnamon and the coup de gras is Ina's easy maple glaze.
Cinnamon Pecan Coffee Bundt Cake (adapted from a few different recipes on the internet & Ina Garten's icing):
1/2 cup brown sugar, firmly packed
1/2 cup pecans, finely chopped
1 1/2 teaspoons cinnamon
1 cup sugar
3/4 cup butter, softened
1/2 teaspoon almond extract
3 cups all-purpose flour
1 1/2 cup sour cream (you can substitute yogurt if you like)
1/2 cup half & half
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 tbsp maple syrup
1/2 cup confectioner's sugar
Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
Combine the streusel 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 (if using a mixer), scraping down the 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 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
In a measuring cup (I find that's the easiest way to pour over the cake), whisk the powdered sugar and maple syrup together. It will be very thick, so you can add some water or milk to thin it a bit.
Drizzle over the cake while still warm. Let cake rest a bit before slicing. Icing will harden.
Put a pot of coffee on and have a slice!
Enjoy and have a Happy Easter!
See you on Tuesday with a new recipe.