Pecan Coffee Cake. Pecan Desserts Pecan Sour Cream Coffee Cake Pecan Sour Cream Coffee Cake. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.
In a large bowl combine flour, yeast, sugar, salt, water, and butter. Stir until a thick dough-like batter forms. Combine the pecans, butter, brown sugar, cinnamon, pumpkin pie spice, and salt in a medium bowl until well combined; set aside. You can have Pecan Coffee Cake using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Pecan Coffee Cake
- It’s 2 cup of flour.
- Prepare 1/4 tsp of salt.
- You need 1 tbsp of baking powder.
- Prepare 1 cup of butter, softened.
- It’s 1 cup of sour cream.
- Prepare 1 1/2 cup of sugar.
- Prepare 2 of eggs.
- You need 1 tbsp of vanilla.
- It’s 1/2 cup of brown sugar.
- Prepare 1 cup of chopped pecans.
- You need 1 tsp of cinnamon.
- It’s 2 tbsp of butter, melted.
Remove from heat and stir in pecans, brown sugar, and cinnamon. I've got lots of delicious coffee cake recipes here on the site, but this pecan pie coffee cake is right up there with my favorites! Maybe it's because I'm a Southern girl and anything pecan speaks to my soul. If you're a pecan lover, this coffee cake has your name written all over it!
Pecan Coffee Cake step by step
- preheat oven to 350° line 9 x 13 pan with foil and grease with cooking spray.
- sift flour, baking powder, and salt together and set aside.
- in large bowl cream butter until light and fluffy. gradually beat in sour cream and sugar. beat eggs one at a time, then stir in vanilla. fold in flour mixture by hand until just incorporated. spread batter into prepared pan..
- pecan topping: in medium bowl mix brown sugar, pecans and cinnamon. stir in melted butter until crumbly. sprinkle over cake batter in pan..
- bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. let cool in pan for 10 minutes then turn out onto a wire rack and remove foil..
This pecan pie coffee has a buttery vanilla base. For the chocolate pecan filling and topping: Place brown sugar, pecans and cinnamon in food processor. Cover and pulse until nuts are coarsely chopped. Cake: Sift together the flour, baking powder and salt; set aside. In a large bowl cream the butter until light and fluffy.
