Saturday, April 23, 2011

Another Bundt: Cinnamon Pecan Coffee Cake w/ Maple Glaze



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):

FILLING
1/2 cup brown sugar, firmly packed
1/2 cup pecans, finely chopped
1 1/2 teaspoons cinnamon

CAKE
1 cup sugar
3/4 cup butter, softened
3 eggs
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

GLAZE
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.

14 comments:

Ciao Chow Linda said...

Oh you naughty girl. As I sit here eating yogurt, I'm wishing you - and this cake - lived next door.

Oui, Chef said...

Damn....I HAVEN'T had breakfast yet. Guess I better go make one of these bad boys! - S

George Wills said...

Stacy, hi. George Wills here, your caricature artist. Hope to impress a lady with one of your easy dishes. :) Glad to see how well the blog is going. new email is: georgewillsart@gmail.com.

Joanne said...

Even worse, it's LUNCH time and all I want is this cake! That maple glaze is calling to me...

dm said...

Maybe after Passover.

Dana said...

Oooh. I love that stripe of filling in that slice! The nuts scare me a bit but I just know how satisfying this cake must taste. And the glaze is a must!

taping solution dvd said...

I think the cake itself is already an achievement and the maple glaze is the trophy. This will make you wish to have breakfast all day. Thank you for your time sharing this!

Panic Away Review said...

Anyone sleeping while baking this would definitely wake up smiling! Definitely the perfect cake for easter.

kat said...

yum, yum, yum! Now there is a perfect brunch

Carol from Menlo said...

Got this recipe just in time for my sister's Easter Brunch. It was yummy. big hit.....Batter was a little thick so just added more half and half.

Food Thief said...

I also made this cake for Easter brunch...I added yogurt instead of sour cream and it was a big hit! Not a slice left on the buffet! thank you for posting it just in time!

Jodie said...

I think this is my first comment on your blog, and I am sorry that I am not commenting on one of your delicious recipes. Instead, thank you for mentioning "Lunch in Paris" by Elizabeth Bard, I have just finished it and am off to bake a yoghurt cake!

Natalie said...

Yum! Can this be made a day ahead of time? Thinking I'll bring it in for OA day tomorrow!

The Japanese Redneck said...

Looks wonderful. That glaze is easy.