CINNAMON SWIRL COFFEE CAKE
Cake
3/4 c. chopped pecans
1/3 c. packed light brown sugar
2 tsp. ground cinnamon
3 c. all-purpose flour
1/4 tsp. baking soda
¼ tsp. salt
1 c. (2 sticks) butter, softened
2 2/3 c. granulated sugar
6 lg. eggs, room temperature
1 T. vanilla extract
1 c. sour cream
2 T. heavy cream
Glaze
2 c. confectioners’ sugar, sifted
2 T. light corn syrup
4 T. milk
2 tsp. vanilla extract
Preheat oven to 325ºF. Grease and flour a 12-cup Bundt pan or spray with nonstick baking spray containing flour. Sprinkle the pecans evenly in the bottom of the pan. Mix together the brown sugar and cinnamon in small bowl. Set aside. Sift together the flour, baking soda and salt. Sift again. Set aside. In large mixing bowl, cream the butter, sugar, and vanilla extract on medium speed 10 minutes or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.
Spoon one-third of the batter into the prepared pan and spread evenly. Sprinkle with half of the brown sugar mixture. Top with another third of the batter, then remaining brown sugar mixture, and cover with remaining batter. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove from the pan and place the cake on a wire rack and allow to cool completely. Spoon glaze over cooled cake. Serves 16.
Prepare glaze: Put all glaze ingredients in a medium saucepan over low heat and stir until smooth. Remove from heat. If necessary strain with a mesh strainer. Cool 1-2 minutes before using.
3/4 c. chopped pecans
1/3 c. packed light brown sugar
2 tsp. ground cinnamon
3 c. all-purpose flour
1/4 tsp. baking soda
¼ tsp. salt
1 c. (2 sticks) butter, softened
2 2/3 c. granulated sugar
6 lg. eggs, room temperature
1 T. vanilla extract
1 c. sour cream
2 T. heavy cream
Glaze
2 c. confectioners’ sugar, sifted
2 T. light corn syrup
4 T. milk
2 tsp. vanilla extract
Preheat oven to 325ºF. Grease and flour a 12-cup Bundt pan or spray with nonstick baking spray containing flour. Sprinkle the pecans evenly in the bottom of the pan. Mix together the brown sugar and cinnamon in small bowl. Set aside. Sift together the flour, baking soda and salt. Sift again. Set aside. In large mixing bowl, cream the butter, sugar, and vanilla extract on medium speed 10 minutes or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.
Spoon one-third of the batter into the prepared pan and spread evenly. Sprinkle with half of the brown sugar mixture. Top with another third of the batter, then remaining brown sugar mixture, and cover with remaining batter. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove from the pan and place the cake on a wire rack and allow to cool completely. Spoon glaze over cooled cake. Serves 16.
Prepare glaze: Put all glaze ingredients in a medium saucepan over low heat and stir until smooth. Remove from heat. If necessary strain with a mesh strainer. Cool 1-2 minutes before using.
Monday, January 4, 2010
WELCOME!
I am excited about my new blog which will be devoted to Sweet Recipes. There will be lots of goodies for you to bake. I am collecting some of my favorite dessert recipes to share with you and will be posting them soon, so please stop back.
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