Call me a baking geek or just a home-body …. but, much like an avid fisherman who can’t wait for that new fishing lure, I LOVE getting a cool, new baking gadget or pan. I can be found some days trolling the aisles in Williams Sonoma or Sur le Table, even the restaurant supply warehouse, like someone who’s staking out the place for a heist. When I see something new or unusual, I must have it. Without even thinking, I pounce like a leopard and whip out my credit card. The phrase “do I really need it?” never enters my mind.
My newest addition is Nordic Ware’s Crown Bundt pan. If nothing else, it’s absolutely gorgeous! This heavy, 10-cup mold is going to be perfect for so many different recipes … from my traditional (yet hardly ever eaten) Thanksgiving Jell-o mold (a story for another time) to quick breads and cakes to meatloaf … why not? I think it will make anything look spectacular.
This recipe actually came with the pan (but, of course, I made a couple of changes). I love a good rich, sour cream coffee cake. Doesn’t everyone? This one sounds delicious, and, as they say in England, ‘let’s give it a go!’
SOUR CREAM PECAN COFFEE CAKE
Bake 350° for 50 to 60 minutes (or more). Makes 10-12 servings.
3 cups all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup unsalted butter, room temperature
1/4 cup vegetable oil
1-1/2 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla
grated zest from lemon
2 cups sour cream
1 cup pecans, chopped and toasted
6 tablespoons brown sugar
2 tsp. cinnamon
1 cup confectioner’s sugar
1 tsp. vanilla
1 tablespoon milk (or more, if needed)
Preheat the oven to 350°. Grease and flour your bundt pan, tube pan or mold. I use a baking spray that contains flour. It’s so easy!
Prepare the filling by mixing together the toasted, chopped pecans with the brown sugar and cinnamon. Set aside while you make the batter.
Using a stand or hand mixer, cream the butter, oil and sugar together until very light and fluffy. In another bowl, sift together flour, baking powder, baking soda and salt.
To the light and fluffy butter/sugar mixer, add eggs, one at a time, beating well after each. Then add the vanilla and lemon zest.
At this point, I stopped using the stand mixer and beat in the flour and sour cream by hand. Starting and ending with the flour. Using a stand mixer can sometimes result in the batter being overbeaten and becoming heavy. I don’t like to take that chance. Mix all together until the batter is thick and well blended.
Spoon 1/3 of the batter in the bottom of your prepared pan. Sprinkle half the pecan filling evenly over the batter. Spoon another 1/3 of the batter on top of the filling and then the rest of the filling on top of that. Finish with the rest of the batter.
To my surprise this recipe made more than the pan could comfortably hold. There should be at least an inch of room to the top of the pan. (We’ll see what happens when I bake it.) Be sure to tap the pan onto the counter to ensure there are no air pockets. Bake for at least 50 to 60 minutes (depending upon the size and depth of the pan).
Lordy, lordy, lordy … look at that monster! I guess I was right … too much batter! As Emeril Lagasse used to say on his tv program, “this is real cooking, folks!”
When done, it should be lightly browned, spring back when touched. Let it cool for 10 minutes in the pan. Remove and cool on a rack.
When ready mix together the glaze and pour over the top. Or, just sprinkle with confectioner’s sugar. (Or both.)
Well, here’s my take on this recipe: I was quite surprised that the recipe actually made more than could fit into the mold. Next time, I’ll make a little less. The shape of the mold certainly gives the cake a very impressive appearance. But this deliciously-moist, rich cake with its sweet, streusel-like filling could be baked in any type pan and still be absolutely yummy!
Although it is called a coffee cake, it sure goes well with a hot cuppa! Perfect for any time of the day! Enjoy!!