Cinnamon Coffee Cake
By: Aileen Anastacio
Serves 6 to 8 Prep Time 20 minutes Baking Time 55 to 60 minutes
For the pecan filling
1 cup pecans, chopped fi nely
2 tablespoons sugar
1/4 cup brown sugar
1 tablespoon cinnamon
1 teaspoon cocoa powder
For the streusel topping
1/4 cup butter, cold and cubed
1/3 cup all-purpose flour
1/2 cup pecans, chopped
1 tablespoon sugar
3 tablespoons brown sugar
1 teaspoon cinnamon
1 1/2 cups butter
1 1/3 cups sugar
1 tablespoon vanilla extract
2 1/3 cups all-purpose fl our
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
whipped cream or custard sauce, to serve (optional)
1 Make the pecan filling: Combine the ingredients in a food processor and pulse several times until combined, or mix everything in a bowl until mixture resembles coarse meal. Set aside.
2 Make the streusel topping: Combine all the ingredients in a bowl. Using a pastry cutter or 2 forks, cut in the butter and mix until mixture looks crumbly with pea-sized lumps.
3 Preheat oven to 350ºF. Grease and flour a 10-inch bundt pan.
4 In the bowl of an electric mixer, cream butter and sugar at medium speed until light and fluff y.
5 Add eggs one at a time, beating well after each addition. Add the vanilla.
6 In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
7 Reduce speed to low. Gradually add the fl our mixture alternately with the sour cream and milk.
8 Pour or spoon about 2 cups of the batter into the prepared bundt pan. Smoothen out the batter using the back of a spoon.
9 Sprinkle about half of the pecan filling evenly over the batter.
10 Spoon 2 cups of the batter over the pecan filling then cover the batter with the remaining pecan filling. Spoon the remaining batter over and spread evenly.
11 Insert a knife or small metal spatula 1 inch from the edge of the pan all the way down to the bottom of the pan
then run the knife around the batter. Run the knife one more time around the batter 1 inch closer to the center of the bundt pan.
12 Spread streusel over the top.
13 Bake for 55 to 60 minutes or until a cake tester inserted in center of cake comes out clean.
14 Cool cake in pan on a wire rack for about 20 minutes or cool completely. Serve warm with lightly whipped cream or custard sauce, if desired.
Don’t have pecans? You can use walnuts, cashews, or almonds instead. Take your time when creaming butter and sugar—a light and fluffy mixture is the key to achieving good cake texture.