BUNDT COFFEE CAKE WITH PECANS RECIPES

Steps:

• Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 350°.
• Grease/spray and flour a 9-inch Bundt cake pan. Spray or grease LIGHTLY, and dust lightly, and lightly tap out the excess. Try not to get too much oil/flour in the design of the pan. If it looks thick/crusty/uneven, that’s what the final cake will look like when turned out. (I use a homemade cake goop of equal parts oil, flour, and solid shortening, mixed with a hand blender until smooth, then painted on the pan with a pastry brush)
• Make sure all ingredients are the same temperature. Leave the butter, eggs, and buttermilk out on the counter until they are completely room temperature to ensure emulsification. The ingredients will not ‘go bad’. VERY IMPORTANT they’re the same temp. (I leave mine out for 4 hours, just fyi)
• Toast pecans (1 – 2 minutes. Watch closely)
• Cinnamon Sugar Pecan Center: In a small bowl, mix ¼ cup (55 g) dark brown sugar, ½ tsp cinnamon, and 1 cup (150 g) toasted chopped pecans. Set aside.
• Streusel Topping: In a medium bowl, measure 1 ¾ cup (230g) flour, ¾ cup (200 g) dark brown sugar, 1 tsp cinnamon, and 1 tsp kosher salt. Rub or cut in ¾ cup (168 g) cold cubed butter (I freeze mine for 15 minutes) until small to medium crumbles. Add 1 cup (150 g) chopped, toasted pecans. Mix and set aside.
• Cake: Measure and sift together 2 cups (270 g) all-purpose flour, 1 ¼ tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon and ½ teaspoon of kosher salt. Set aside.
• In the bowl of a stand mixer, cream together ½ cup (112 g) softened, unsalted butter and 1 cup (220 g) granulated sugar until light and fluffy. (about 2 minutes)
• Beat in 2 eggs, one at a time, until well blended, then add vanilla. Mix until only just combined.
• Add flour mixture in 3 additions, alternating with the buttermilk, starting and ending with the flour mixture.
• Now we’re ready to compile the raw cake in the pan. Add 1 cup of the Streusel Topping to the bottom of the Bundt pan.
• Spoon or place ½ of the batter on top of the streusel topping. Using an offset spatula, spread the batter over the streusel topping, and create a groove in the batter.
• Spoon the Cinnamon Sugar Pecan Center mix into the groove.
• Place or spoon the rest of the batter on top of the Cinnamon Sugar Pecan Center mixture. Gently smooth the top of the batter with an offset spatula.
• Sprinkle 1 cup of the Streusel Topping evenly over the top of the batter.
• Tap gently to remove any trapped air bubbles.
• Bake in a preheated 350° oven, for about 50 minute (+/-) or until golden and a skewer comes out clean.
• Transfer to wire rack, cool completely in the pan and invert.
• In a small bowl, mix 1 cup powdered sugar and 2 tbsp milk, and drizzle over the top of the cooled cake.