Cinnamon Pecan Coffee Cake

Today, our baking group, Cake Slice Bakers, will embark on a new chapter. After a year of baking recipes from "Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman", we have now picked a new book to challenge ourselves. Our choice (by democratic voting) happens to be "Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott".

Unlike "Sky High" which basically concentrated on triple layer cakes "Southern Cakes" will feature 65 delicious recipes from Southern Heritage. Recipes will include jam cakes and jelly rolls, humble pear bread and peanut cake. It will also contain whole chapters on both moist chocolate and coconut cakes.



The first cake to make its debut from this book is a Cinnamon Pecan Coffee Cake! A light butter sheet cake with a sprinkled middle layer of cinnamon, brown sugar, pecans and raisins – strudel style. The cake is then topped with more of the yummy sprinkles and baked until sweet, sticky and golden. It’s served warm in slices straight from the pan. Sounds delicious doesn't it! And it sure was. I loved the crispy streusel topping. In fact my hubby practically scrapped off all the topping from the cake! Instead of using raisins I decided to finish using the half opened packet of dried cranberries which I had used for baking some cookies. I really left this challenge to the last moment - completed it on Sunday afternoon. I wasn't too worried as this particular cake did not require frosting, decoration, etc - unlike Sky High". By the way, I've placed an order of this book from Amazon and waiting for delivery of it in November. Can't wait to see what other recipes this book will reveal.

Also go check out my fellow bakers at Cake Slice Bakers for more beautiful creations.



Cinnamon Pecan Coffee Cake
Recipe from Southern Cakes by Nancie McDermott
Makes a 13 x 9 inch sheet cake
Print Recipe

For the Cake

3 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp vanilla extract
1 cup milk
1 cup (2 sticks or 226g) butter, softened
1 cup sugar
2 eggs

For the Cinnamon Raisin Filling

1½ cups light brown sugar
3 tbsp all purpose flour
3 tbsp cinnamon
1½ cups raisins (I used dried cranberries)
1½ cups coarsely chopped pecans
¾ cup (1½ sticks or 170g) butter, melted

Method:

1) Heat the oven to 350 degrees F. Grease and flour a 13 by 9 inch pan.

2) 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.

3) 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.

4) 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.

5) 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.

6) 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.

7) The cake is delicious hot, warm or at room temperature.