Maple Pecan Coffeecake
Aug 28, 2013 21:21:03 GMT -5
Post by PurplePuppy on Aug 28, 2013 21:21:03 GMT -5
Maple Pecan Coffeecake
Crumble Topping:
1 1/2 cups flour
1 cup pecan, lightly chopped
2/3 cup light brown sugar, packed
5 tablespoons unsalted butter, softened
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup maple syrup
Batter:
2 cups flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup light brown sugar, packed
1/4 cup maple syrup
1 1/2 teaspoon maple extract
1/2 teaspoon vanilla extract
2 large eggs
3/4 cup sour cream or Greek yogurt
For the crumble topping, place the flour, pecans, brown sugar, butter, cinnamon and salt in a food processor. Whirl until the nuts are ground and the mixture is crumbly. Add the maple syrup and pulse until well combined. Preheat oven to 350F. Butter and flour a 9? spring-form pan.
For the batter, whisk the flour, baking powder, baking soda and salt together in a small bowl. In the bowl of a standup mixer with a paddle attachment, cream the butter and brown sugar together until light and fluffy. Add the maple syrup, maple extract, vanilla and mix well. Add the eggs, one at a time and beat after each addition. Add the flour mixture alternating with the sour cream, beginning and ending with the flour, mixing until just combined. Spread the half the batter into the prepared pan and sprinkle with half of the crumb mixture. Carefully spread the remaining batter over and again sprinkle with the crumb mixture.
Bake in the oven for 50-60 min. or until tester comes out clean. Let the cake cool for 5-10 min. on a cooling rack and then remove the sides of the spring-form pan. Let the cake continue to cool and when manageable remove the bottom of the pan and let cool completely on a cooling rack.
Sprinkle with confectioner’s sugar just before serving. The cake can be made one day in advance wrapped in plastic wrap.
Crumble Topping:
1 1/2 cups flour
1 cup pecan, lightly chopped
2/3 cup light brown sugar, packed
5 tablespoons unsalted butter, softened
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup maple syrup
Batter:
2 cups flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup light brown sugar, packed
1/4 cup maple syrup
1 1/2 teaspoon maple extract
1/2 teaspoon vanilla extract
2 large eggs
3/4 cup sour cream or Greek yogurt
For the crumble topping, place the flour, pecans, brown sugar, butter, cinnamon and salt in a food processor. Whirl until the nuts are ground and the mixture is crumbly. Add the maple syrup and pulse until well combined. Preheat oven to 350F. Butter and flour a 9? spring-form pan.
For the batter, whisk the flour, baking powder, baking soda and salt together in a small bowl. In the bowl of a standup mixer with a paddle attachment, cream the butter and brown sugar together until light and fluffy. Add the maple syrup, maple extract, vanilla and mix well. Add the eggs, one at a time and beat after each addition. Add the flour mixture alternating with the sour cream, beginning and ending with the flour, mixing until just combined. Spread the half the batter into the prepared pan and sprinkle with half of the crumb mixture. Carefully spread the remaining batter over and again sprinkle with the crumb mixture.
Bake in the oven for 50-60 min. or until tester comes out clean. Let the cake cool for 5-10 min. on a cooling rack and then remove the sides of the spring-form pan. Let the cake continue to cool and when manageable remove the bottom of the pan and let cool completely on a cooling rack.
Sprinkle with confectioner’s sugar just before serving. The cake can be made one day in advance wrapped in plastic wrap.