Cinnamon Breakfast Cake
Feb 11, 2024 0:58:24 GMT -5
Post by bloodbought on Feb 11, 2024 0:58:24 GMT -5
CINNAMON BREAKFAST CAKE
yield 10 TO 12 SERVINGS
prep time 25 MINUTES
cook time 50 MINUTES
total time 1 HOUR 15 MINUTES
INGREDIENTS
FOR THE CAKE:
3 tablespoons chopped pecans
3 tablespoons light or dark brown sugar
2 teaspoons ground cinnamon
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, melted and slightly cooled
1 & 1/4 cups (250g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup (237ml) buttermilk
FOR THE GLAZE:
1 cup (110g) confectioners' sugar, sifted
1 to 2 tablespoons buttermilk
1 tablespoon unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Generously grease a 10-cup Bundt pan.
Stir together the pecans, brown sugar, and cinnamon. Set aside.
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, mix the butter, sugar, eggs, and vanilla until thoroughly combined.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
Scoop about a third of the batter to the prepared pan. Sprinkle the pecan mixture evenly over the batter. Scoop the remaining batter over the pecan mixture.
Bake 45 to 50 minutes, or until a pick inserted into the center comes out clean. Cool in the pan 15 minutes. Then transfer the cake to a wire rack to cool completely.
TO MAKE THE GLAZE:
Stir together the confectioners' sugar, 1 tablespoon buttermilk, butter, and vanilla until smooth. If necessary, add the remaining buttermilk, about a teaspoon at a time, until the glaze is the desired consistency.
Pour or spoon the glaze over the cooled cake.
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yield 10 TO 12 SERVINGS
prep time 25 MINUTES
cook time 50 MINUTES
total time 1 HOUR 15 MINUTES
INGREDIENTS
FOR THE CAKE:
3 tablespoons chopped pecans
3 tablespoons light or dark brown sugar
2 teaspoons ground cinnamon
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, melted and slightly cooled
1 & 1/4 cups (250g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup (237ml) buttermilk
FOR THE GLAZE:
1 cup (110g) confectioners' sugar, sifted
1 to 2 tablespoons buttermilk
1 tablespoon unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Generously grease a 10-cup Bundt pan.
Stir together the pecans, brown sugar, and cinnamon. Set aside.
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, mix the butter, sugar, eggs, and vanilla until thoroughly combined.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
Scoop about a third of the batter to the prepared pan. Sprinkle the pecan mixture evenly over the batter. Scoop the remaining batter over the pecan mixture.
Bake 45 to 50 minutes, or until a pick inserted into the center comes out clean. Cool in the pan 15 minutes. Then transfer the cake to a wire rack to cool completely.
TO MAKE THE GLAZE:
Stir together the confectioners' sugar, 1 tablespoon buttermilk, butter, and vanilla until smooth. If necessary, add the remaining buttermilk, about a teaspoon at a time, until the glaze is the desired consistency.
Pour or spoon the glaze over the cooled cake.
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