Grandma's Coffee Cake (Cinnamon and Pecans!)
Based on a traditional yellow cake mix recipe, this cinnamon and pecan coffee cake is the perfect breakfast recipe! Baked in a Bundt pan with a simple glaze on top, anyone who eats this will want the recipe for themself!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
INGREDIENTS
- 2 cups flour
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 eggs
- 2 egg yolks
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup toasted pecans, chopped
- 1/2 cup sugar
- 1 tbsp cinnamon
For the glaze:
- 1 cup sifted powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp milk
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a bundt pan with baking spray and set it aside.
- In the bowl of an electric mixer, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
- In a large measuring glass, combine the eggs, yolks, milk, and vanilla extract. Whisk to combine. With the mixer on low speed, add half of the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
- In a small bowl, combine 3/4 cup of toasted pecans, 1/2 cup of sugar, and the cinnamon. Stir to combine. Pour roughly 3/4 of the batter into the prepared Bundt pan. Sprinkle about 3/4 of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
- While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
#coffeecake #recipe #breakfast
Orange Blueberry Pecan Sour Cream Coffee Cake
This is a delicious , moist and inviting cake ! The delicate hint of orange citrus is perfect and the pecan streusel is divine!
Music by The Spera Brothers
Orange Marmalade Coffee Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 460
To get this complete recipe with instructions and measurements, check out my website:
Official Facebook Page:
Twitter: @Lauraskitchen
Cranberry Orange Coffee Cake
Remember a recipe is just a guide. Fine tune it to how you want it and how you like spice and flavor. Enjoy!
Instagram---- @mandakettle42088
*If you post a picture on instagram of what you have made please use the hashtag - #vonkettlekitchen
Facebook --- facebook.com/mandakettle
Twitter ---- @ort_amanda
Mailing ---- Box 202
Michigan Dr
Groton, CT 06340
Cake:
3 eggs
1.5 cups granulated sugar
1/2 cup packed brown sugar
3/4 cup butter softened
1 teaspoon vanilla
2 cups all-purpose flour
16 oz fresh cranberries sliced in half
zest of 1 orange
Crumb Topping:
3/4 cup all-purpose flour
6 tbsp. packed brown sugar
6 tbsp. butter
Orange Glaze:
1 cup powdered sugar
Juice from 1 orange about 4 tsp.
Instructions
Preheat oven to 350 degrees. Using a stand mixer, beat the eggs with the sugars about 5 minutes. It should be thickened and about double in size. Add the butter and vanilla; mix about two more minutes. Stir in the flour until just combined. Add the cranberries and orange zests and fold in till completely combined. Spread batter into a greased 13x9 pan.
In a small bowl, combine crumb topping ingredients with fork until coarse crumbs form. Spread over batter. Bake for 40-50 minutes until a toothpick inserted in center tests done. It should be a golden brown. Mine took about 44 minutes to cook.
Let cool completely. Then combine glaze ingredients and drizzle over cooled cake.
How to make an ORANGE STREUSEL COFFEE CAKE!!!!!!(Super Moist )????
In this video, I will be showing you step by step, how to make A Super Moist Orange Streusel Coffee cake. Did you know that putting together some amounts of baking powder and baking soda in a cake makes it more airy and soft. watch till the end.
Ingredients
Streusel
-2/3 Cup Packed Light brown sugar
-1/2 Chopped Walnut
-1/4 Cup Cocoa Powder (Hershey's if possible)
-1/2 Cup Mounds Sweetened Coconut Flakes( Shredded Coconut)
Barter
-1/2 Cup(Sticks butter) or Magerine softened
-1 Cup sugar
-3 large eggs
-3 Tspn vanilla extract
-1/2 cup sour cream or 1 cup yoghurt
-3 Cups flour
-2 tspn baking powder
-1 tspn baking soda
-1 cup orange squeezed juice
-3 tspn grated orange peel
-1 tspn salt
Direction
-Preheat oven to 350 degrees F
-Mix all dry ingredients together and set aside (Salt, baking powder, baking soda and flour)
-In the mixing bowl put in the sugar, butter and beat together for 1 minute on high speed
-Later, add vanilla extract and beat more
-Add yoghurt/sour cream
-Add eggs and mix on slow speed for a minute just to incorporate.
-Remember always scrape down and mix some more
-Add alternatively the squeezed orange juice and the dry ingredients in three batches.
-Once all has been added, mix for a minute to make sure everything incorporates.
-Grease your cake pan with some butter and sprinkle some flour on it to form a very light coat, so the cake does not stick once baked.
-Pour layer of barter into the baking pan.
-Sprinkle a thick layer of the Streusel onto the barter in the baking pan.
-Cover the streusel with another layer of barter.
-Once done, toss this in the oven
-Bake for about 50mins or until when a toothpick inserted into the cake comes out clean.
-When the cake is done, let it cool down for about 5 minutes. remove from the pan and put on a rack to completely cool.
Can be served with hot chocolate, coffee or tea.
Other videos from my channel
-The Most Amazing Vanilla_Chocolate Swirl cake (Coconut)
Cranberry Streusel Coffee Cake - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Cranberry Streusel Coffee Cake. See recipe below to make yours today!!!
To view & download the full recipe, please view it here on our website:
Our cookbooks link:
STREUSEL ingredients:
In a small bowl:
¾ cup lightly packed brown sugar ½ cup flour
1 tsp cinnamon ¼ cup margarine, melted
STREUSEL method:
Mix first 3 ingredients together. Blend in margarine until crumbly.
CAKE ingredients:
In a large bowl:
½ cup softened butter or margarine ½ cup white sugar
2 cups cranberries, cut one cup in half 2 large eggs
1 tsp vanilla 2 cups all-purpose flour, plus 1 tbsp
1 tsp baking powder 1 tsp baking soda
½ tsp sea salt 1 cup sour cream
CAKE method:
Cream butter or margarine with sugar until light & fluffy. Crack egg one at a time in a small bowl then add to mixer, add vanilla, continue mixing.
Sift together flour, baking powder, baking soda & sea salt. Add to creamed mixture alternately with sour cream. Add one cup of the cranberries cut in half to 1 tbsp flour toss and then add to cake mixture.
Grease a springform pan and cut a round piece of parchment paper for bottom. Spread batter in pan then sprinkle 1 cup cranberries & streusel mixture evenly over top.
Bake about 60 minutes at 350ºF or until knife clean and baked.
Bonita’s Tips:
Coating the cranberries in flour helps them from falling to the bottom of cake when baked.
Shifting flour gives it a cake like texture and better baking results.
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!