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Pecan Coffee Cake

Source: Close-up on Cakes
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 12
For the Cake:
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups sour cream
For the Filling:
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 1/2 tablespoons unsweetened cocoa powder
3/4 cup raisins
3/4 cup chopped pecans
For the Icing:
2/3 cup cream
1 tablespoon strong black coffee
1-2 tablespoons confectioners' sugar, sifted
Pecan Coffee Cake Recipe at
Preheat the oven to 350 degrees F.

Butter a 9-inch springform pan and line the base with parchment or waxed (greaseproof) paper.

Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Sift together the flour, baking powder, baking soda, and salt. Fold in the sifted dry ingredients alternating with the sour cream, beginning and ending with the flour mixture. Spread a third of the batter into the prepared pan.

Combine the sugar, cinnamon, cocoa, raisins, and pecans and mix well.

Sprinkle half of the pecan filling evenly over the first layer of batter. Continue layering the remaining batter and filling in the same manner, finishing with a layer of the batter. Rap the pan on a hard surface several times to expel any bubbles.

Bake for 50-60 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Whip the cream until soft peaks form. Fold in the coffee and then the sugar and mix well. When the cake is cool, spread the icing over the top and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 12
Calories: 560
Fat. Total: 29g
Fiber: 2g
Carbohydrates, Total: 72g
Sodium: 332mg
% Cal. from Fat: 47%
Cholesterol: 110mg
Protein: 7g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Constance, SC Reviewed: 01/11/2010
Bad Results
Was making this for company at Christmas time. It looked & smelled soooo good. Didn't test done at given time for baking so left it in another 15 minutes. Outer edge was getting too brown so had to take it out. When I turned it out on the rack all the dough fell out, just as I had put it in. What a mess!! What a disappointment!!
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