Monday, August 1, 2011

Recipe: Maple Pecan Coffee Cake

Recipe for the "failed" attempt of Maple Pecan Coffee Cake as promised, though rather belated....

Makes 8-10 servings


For the Cake Batter:
1/2 cup (1 stick/4 oz/113g) butter
8 oz cream cheese
1 cup granulated sugar
2 large eggs
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
3/4 cup whole milk

For Maple Topping:
1/2 cup brown sugar
1/2 all-purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup (1 stick/4 oz/113g) butter
4 tbsp. maple syrup
1 cup coarsely chopped or whole pecans, roasted

1. Preheat oven to 350 degrees oF. Lightly grease a 10 or 11-inch springform pan or a 10 or 11-inch removable bottom cake pan.

2. Sift the dry ingredients and set it aside.

3. With an electric mixer on medium high speed, blend butter with cream cheese until smooth. Add sugar and beat until fluffy. Blend in eggs, baking powder, baking soda, vanilla, and salt.

4. Fold in the dry ingredients and the milk in 3 alternate additions. Set aside.

5. For the maple topping, combine all topping ingredients, except pecans. Cut in butter until particles are fine. Spoon the topping mixture over cake batter. Sprinkle pecans over topping.

6. Place cake in the preheated oven for 40-45 minutes, or until toothpick inserted in center of cake comes out clean.

Bon Appetit~!


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