From Denny: Lots of tasty pecans throughout this dense coffee cake, perfect for breakfast or an afternoon snack with a great cup of dark coffee. Here in Louisiana we love Bergeron pecans! Find the freshest pecans you can and buy them in large pieces as they will still retain more of the flavor.
Of course, we cake folk all know how delightful it is to use sour cream in any cake or muffin. The tenderness and full flavor can't be matched by anything else except maybe a high quality yogurt.
While searching for a photo to go with this post I happened upon a Rick Bayless recipe on flickr that is so unusual you just have to take it out for a foodie spin: Apple Coffee Cake with Pecan and Bacon Streusel.
And be sure to click on the photo to check out more from the artist over at flickr. Isn't this cake and coffee just delightful?
Coffee Cake topped with Pecan Streusel
Makes: 1 coffee cake
Ingredients:
3/4 cup plus 1 tablespoon flour
Of course, we cake folk all know how delightful it is to use sour cream in any cake or muffin. The tenderness and full flavor can't be matched by anything else except maybe a high quality yogurt.
While searching for a photo to go with this post I happened upon a Rick Bayless recipe on flickr that is so unusual you just have to take it out for a foodie spin: Apple Coffee Cake with Pecan and Bacon Streusel.
And be sure to click on the photo to check out more from the artist over at flickr. Isn't this cake and coffee just delightful?
Coffee Cake topped with Pecan Streusel
Makes: 1 coffee cake
Ingredients:
3/4 cup sugar
1/2 cup firmly packed brown sugar, divided
1 tablespoon cinnamon
3 tablespoons cold butter, cut into ¼-inch cubes
1 cup pecan pieces
2 1/2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
12 ounces sour cream, divided
2 teaspoons vanilla
3/4 cup unsalted butter, cut into 1/2-inch cubes
Directions:
To make streusel: Using food processor with cutting blade, combine flour, sugar, ¼ cup brown sugar and cinnamon until combined. Remove 1 ¼ cups into a mixing bowl and stir in remaining brown sugar. (Save for filling to coffee cake.) Add butter and pecans to the remaining flour mixture in food processor. Pulse food processor about 15 times to chop nuts and combine for the streusel topping. Set aside.
To make cake: Position the oven rack to the lowest position in oven. Preheat oven in BAKE at 350°F. Grease Bundt pan with non-stick cooking spray.
Combine flour, sugar, baking powder, baking soda and salt in mixer bowl. Mix on low speed about 30 seconds, until combined.
Whisk together eggs, 8 ounces sour cream and vanilla in small bowl.
To flour mixture, add butter and remaining 4 ounces sour cream; mix on low speed until combined. Increase speed to medium and mix for about 1 minute. Scrape down the sides of the bowl.
Using low speed, gradually add sour cream/egg mixture to the flour/butter mixture. Scrape down sides of the bowl; beat on high for about 1 minute, or until light and fluffy.
To assemble: Layer into bottom of Bundt pan: about 2 cups cake batter, 1/2 streusel filling (without nuts), about 3 cups cake batter, remaining 1/2 streusel filling (without nuts), remaining cake batter, streusel topping (with nuts).
Bake 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Invert onto large baking sheet, then invert again onto a serving platter.
* * * * *
Apple Coffee Cake with Pecan and Bacon Streusel
From: Deb's Test Kitchen (Rick Bayless newsletter Sept. '10)
Serves: 8 to 10
Ingredients:
Streusel Topping
3/4 cup all purpose flour
1/3 cup brown sugar
3 ounces pecans
6 tablespoon butter (3/4 stick), softened to room temperature
1 teaspoon ground cinnamon
4 slices crispy bacon, crumbled
Cake
1 3/4 cup all purpose flour (8 ounces), plus extra for the cake pan and the apples
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 stick butter, softened, plus extra for the cake pan
1 cup white sugar
2 eggs 1 teaspoon vanilla
1 cup sour cream
1 pound firm, tart cooking apples (2 - 3 apples) peeled, cored, and cut into a medium dice
Finishing
1/4 to 1/3 cup warm cajeta (sweetened caramelized milk, a favorite in Mexico)
Directions:
Set your oven rack in the middle of the oven and preheat to 350 degrees. Butter and flour a 9-inch x 2-inch round baking pan. Line the bottom with a parchment round, and sides with 2" strip of parchment paper.
In a food processor, pulse together all the streusel ingredients except for the bacon until well combined. The mixture should hold together, but still be a little crumbly. Scoop the streusel into a bowl and mix in the crumbled bacon.
Whisk together the flour, salt, baking powder, and baking soda in a large bowl. Set aside.
Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time beating after each addition. Pour in the vanilla and scrape in the sour cream. Mix until smooth.
Add the flour mixture and mix on medium low until the mixture is smooth, taking care not to overmix. Toss the apple pieces with 1 tablespoon flour, then fold them into the batter. Scrape the batter into the prepared pan.
Sprinkle the streusel evenly over the top. Bake the cake for 65 to 70 minutes or until a cake tester inserted in the middle of cake comes out clean. Cool the cake completely in pan before unmolding. Once unmolded, drizzle the warm cajeta over the top.
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