Wednesday, October 21, 2009

The Cake Slice : Cinnamon - Pecan Coffee Cake

I'm late .. I'm late ... I'm late !!! I know it's incredible but I was convinced the 20th was tomorrow !!
Here is the first recipe from the new book for The Cake Slice group and it was a very nice cinnamony treat.
My pan was slightly bigger than requested and maybe for this reason I didn't have enough batter so I quickly mixed half batch more.
I loved this coffe-cake but trying to reduce the calories I reduced the amount of sugar and butter a bit.


Cinnamon Pecan Coffee Cake
From Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott
Makes one 9x13 sheet cake

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup milk
1 cup butter, softened (I used 3/4 cup)
1 cup sugar (I used 3/4 cup)
2 eggs
I made half batter more

Cinnamon Raisin Pecan Filling:
1 1/2 cups brown sugar
3 tablespoons flour
3 tablespoons cinnamon
1 1/2 cups raisins
1 1/2 cups coarsely chopped pecans
3/4 cup butter, melted ( I used 1/2 cup)

Preheat oven to 350F. Grease and flour a 9x13 pan. (Mine is 9 1/2 x 14 )

To make the filling, combine the brown sugar, flour and cinnamon in a bowl and stir with a fork to mix well. Combine the raisins and pecans in another bowl and toss to mix. Set cinnamon mixture, nut mixture and melted butter aside.

For the cake, combine the flour, baking powder and salt in a medium bowl. Add the vanilla to the milk. In a large bowl, cream the butter and sugar. Scrape down the sides of the bowl. Add eggs and beat 2 minutes, scraping down the sides of bowl as necessary, until mixture is smooth and light.

Using a large spoon or spatula, pour 1/3 of the flour mixture into the butter mixture and stir just till the flour is absorbed. Add 1/3 of the milk mixture and stir till combined. Repeat till all flour and milk has been incorporated. Mix batter till just smooth.

Spread half of the batter into the prepared pan. Sprinkle half the cinnamon mixture over top of the batter followed by half the melted butter. Scatter half the raisins and pecans over top. Spread the remaining batter over the filling and smooth to edges of pan. Top with remaining filling, covering the cake completely.

Bake for 45 to 50 minutes until the cake is golden brown, fragrant and begins to pull away from the edges of the pan. Remove to wire rack and allow to cool in pan for 5 to 10 minutes before serving in squares directly from the pan. Can be served hot, warm or room temperature.


Jo said...

Sounds like the hare in "Alice in Wonderland" but who cares if you are late, especially if the outcome looks this delicious. Great job on your challenge.

Kim said...

Your cake looks beautiful. I should have made more cake batter for my top too! It sure was a tasty little cake :D

Federica said...

wow davvero golosa questa torta!

Rachel said...

Good job!

Peggy said...

Natalia I want some of this coffee cake right now!! Yes, I am demanding like that. :) It just looks so good. Please pass me a slice through this computer to enjoy with my morning coffee. And I cannot imagine having to cook my potato before making those sweet potato biscuits. You are so dedicated. But you get to live in Italy and for that I am jealous! Have a great week.

Jennifer said...

This looks DELICIOUS!!!!

steph- whisk/spoon said...

i mess up the date all the time--no big deal! your cake looks delicious!

Elra said...

Delicious coffee cake, all I need right now is a cup of coffee to eat it with.

The Blonde Duck said...

That looks sinful! Positively delicious!

Ivy said...

Love the flavours in your cake. Although I love, really love cinnamon I have never made a cake with cinnamon.

Shelly W said...

That looks awesome, Natalia! I'd love to have a huge piece of it with some hot coffee right now...yum!

Anonymous said...

YUM! Your coffee cake looks wonderful.

Cakelaw said...

This looks delicious Natalia!!

Natashya KitchenPuppies said...

Mmm, I love coffee cake! Looks tasty!

Anonymous said...

Hi Natalia! (What a beautiful name!)

Thank you so much for stopping by my blog and saying hello- it was really wonderful to hear from you. As a newbie Cake Slice baker, I’m so glad to meet the other members- I’m looking forward to getting to know you better as we bake our way through Southern Cakes :)

Fabulous job on your coffee cake- it looks absolutely delicious. Can't wait to see all your fabulous cakes to come!

Do you mind my asking what your blog title means? I know what farina is, but was stumped about the rest. Just wondering!

Have a great rest of your week and a relaxing weekend! Hope to hear from you again soon!


Katie said...

Your cake looks wonderful! You have got such a nice clean line of filling.

Anonymous said...

Your cake looks terrific, especially the square piece sitting on top of the whole cake in the pan! I think it was a good idea to reduce the amount of sugar, I had a lot of cinnamon sugar left over.

Gloria said...

Love this cake Natalia, is yummy! gloria

symphonious sweets said...

Better late than never. what a great cake!