Saturday, March 30, 2013

Cinnamon and pecan coffee cake: Simple Homey cake

 If you ask me what kind of cake that I love, coffee cake is always on my list ^^.


 Homey and easy, I think it’s the one that we make it again and again. You don’t need any fancy equipments, or elaborated decoration, and it’s delicious. 
The name “Coffee cake” can be confusing to someone; the most important thing is the coffee cake is not a coffee flavored cake. It gets its name from the fact that meant to be eaten with coffee or tea. And it can come in many forms, yeast coffee cake and simple cake that’s close to butter cake but most of the time they contain filling and topping, nuts, fresh fruit, dried fruits or chocolate, you name it you get it, hehe.
I love the fact that this cake is so hearty, with each bite you will get the crunchiness of sugar, richness of nuts and sweetness of raisin. Eating one piece of it with hot tea is my dream breakfast, haha, and after baking it I don’t have to dream anymore.



Cinnamon and pecan coffee cake
Make 20cm cakes


 Cake
225g ……………………… All purpose flour
1/2tbsp …………………. Baking powder
1/2tsp …………………… Salt
1/2tsp …………………… Vanilla extract
1/2cup …………………… Whole milk
115g ………………………. Unsalted butter, softened
90g ………………………… Granulated sugar
1 …………………………….. Egg
Filling and topping
160g …………………………. Light brown sugar
1 1/2tbsp ………………….. All purpose flour
1 1/2tbsp …………………… Grounded cinnamon
3/4cup ………………………... Raisins
110g …………………………….. Pecan, chopped
85g ………………………………. Unsalted butter, melted
Preheat the oven to 180 °C
Line 20cm pan with baking paper.
Sift the all purpose flour and baking powder together.



 For topping and filling: Mix the light brown sugar together with cinnamon and all purpose flour.
Mix the chopped pecan nuts with the raisins.


Beat the butter, salt and sugar until light and fluffy; add the egg and vanilla extract, beat to combine.
Pour 1/3 of the flour mixture into the bowl, beat to combine. Pour half of the milk into the bowl and beat to combine.


 Pour half of the rest of the flour into the bowl, beat to combine.
Add the rest of the milk, beat to combine. Pour the rest of the flour into the bowl and fold to combine.


Spoon half of the batter into the prepared pan, sprinkle with half of the sugar and cinnamon mixture, drizzle with half of the melted butter, and sprinkle with half of the pecan nuts and raisins mixture.
Spoon the rest of the batter over the nuts, sprinkle with the rest of the sugar and cinnamon mixture, drizzle with the melted butter, and spinkle with the pecan nuts and raisins mixture.
Bake for 35-40 minutes or until the toothpick insert in the center come out clean.


 Cinnamon and pecan coffee cake: Simple Homey cake

6 comments:

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  2. Always love your post.
    Today I made this cake and the cake is very thick like sweet pastry. Is 225g flour and 1 egg correct weight ?

    Thanks,
    Dee

    ReplyDelete
  3. Yes, the amount of flour is right, the batter will be very thick.

    ReplyDelete
  4. can i substitute pecans for the walnuts?
    thanks

    ReplyDelete

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