This is my first post with the "The Cake Slice" group. The group chose a Cinnamon Pecan Coffee cake from "Southern Cakes" by Nancie McDermott. I have yet to buy the book, but on my next visit to the U.S. in December, it is definitely on my list. I enjoyed making this cake because I felt it was easy to use substitutions. Since I didn't have all the exact ingredients, I decided to use what I had in the house, rather than go out and buy special stuff. The result was delicious- warm, room temperature or warmed up the next day in the microwave. A perfect choice to go with a nice hot cup of coffee, morning or afternoon- or for that matter, any time of day! Looking forward to next month's choice!
Here's the recipe and the little changes I made.
Cinnamon Pecan Coffee Cake
( Southern Cakes by Nancie McDermott)
Makes a 13 x 9 inch sheet cake ( I used two smaller pans as you can see in the picture)
For the Cake1 tbsp baking powder
3 cups all purpose flour
3 cups all purpose flour
1 tsp salt
1 tsp vanilla extract
1 cup milk
1 cup (2 sticks) butter, softened
1 cup sugar
For the Cinnamon Raisin Filling
1½ cups light brown sugar (I used dark brown since that was what was in the house- it was fine!)
3 tbsp all purpose flour
3 tbsp cinnamon
1½ cups raisins ( no raisin lovers in this house!)
1½ cups coarsely chopped pecans ( I had a mixture of nuts left over from this and that - chopped them all together and it turned out super!)
¾ cup (1½ sticks) butter, melted
Heat the oven to 350 degrees F. Grease and flour a 13 by 9 inch pan.
To make the filling, combine the light brown sugar, flour and cinnamon in a bowl and stir with a fork to mix everything well. Combine the raisins and pecans in another bowl and toss to mix them. Place the cinnamon mixture, nut mixture and melted butter by the baking pan to use later.
To make the cake batter, combine the flour, baking powder and salt in a bowl. Stir the vanilla into the milk. In a large bowl combine the butter and sugar and beat with a mixer on high speed until pale yellow and evenly mixed, about 2 minutes. Scrape down the bowl to ensure a good mix. Add the eggs and beat for another 2 minutes, scraping down the bowl now and then, until the mixture is smooth and light.
Use a large spoon or spatula to add about a third of the flour mixture to the butter mixture and stir only until the flour disappears. Add a third of the milk and mix in. Repeat twice more until all the flour and milk mixtures have been incorporated. Stir just enough to keep the batter smooth.
Spread half the batter evenly into the prepared pan. Sprinkle half the cinnamon mixture over the batter followed by half the melted butter. Scatter half the raisins and nuts over the top. Spread the remaining batter carefully over the filling, using a spatula to smooth the batter all the way to the edges of the pan. Top with the leftover cinnamon, butter and nut mixture, covering the cake evenly.
Bake for 45 to 50 minutes, until the cake is golden brown, fragrant and beginning to pull away from the edges of the pan. Place the pan on a wire rack and allow to cool in the pan for 5 to 10 minutes before serving in squares right from the pan. The cake is delicious hot, warm or at room temperature.