View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 

Pecan Coffee Cake

Source: Close-up on Cakes
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 2.5   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 12
RECIPE INGREDIENTS
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 Cooking.com
DIRECTIONS
Preheat the oven to 350 degrees F.

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


FOR THE CAKE:
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.


FOR THE FILLING:
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.


FOR THE ICING:
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
Part of These Recipe Collections Find Similar Recipes »
 Break for Coffee Cake
 Break-Fast or Brunch Buffet
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!!
81 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.