November 24, 2013

47*52 Pecan-Brown Sugar Coffee Cake

I saw a very yummy-looking shot of a Pecan-Brown Sugar Coffee Cake on Flickr last week. And since I haven't made anything with pecans for this blog yet I thought this would be a great recipe for this week's bake.
Plus - Thanksgiving is around the corner (even though we don't celebrate it here).
But pecans and Thanksgiving go well together, right?

The picture on Flickr did not come with a link for a recipe so I googled and decided to make the one below. It is completely different from the one I saw but it sounds delish.
Let's find out if it really is.

Pecan-Brown Sugar Coffee Cake

330 g (2 cups) flour
440 g (2 cups) packed brown sugar
170 g (3/4 cup) butter, cold & cubed
250 g (1 cup) sour cream
1 egg, lightly beaten
1 teaspoon baking soda
3 tablespoons sugar
1 teaspoon cinnamon
150 g (1 cup) pecans, chopped
  • Mix flour and sugar in a large bowl.
  • Add butter cubes and mix until crumbly. Press 2 3/4 cups of crumb mix evenly on the bottom of a 20 x 30 cm (13 x 9 in) pan.
  • Stir together sour cream, egg, and baking soda. Add the remaining crumb mix just until moistened, pour over crust bottom.
  • Combine sugar and cinnamon. Sprinkle evenly on top, together with the pecans.
  • Bake at 180°C (350°F) for 25-30 minutes.
My modifications:
I didn't have enough packed brown sugar at hand but I wanted to maintain that intense flavor so I used maple syrup. I found a good article on how to substitute it in terms of quantity here. (I reduced the overall amount of sugar by using 1/2 cup packed brown sugar and 2/3 cup maple syrup.)
I also used pumpkin pie spice instead of just cinnamon because I thought it would be nice.

The taste:
I really like it. It could have been a bit higher (so maybe I'd use a smaller pan next time) but other than that - very good! The reduced sugar amount was totally enough but a bit more pumpkin spice would not have hurt.

What's your favorite baking recipe for Thanksgiving?

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