Buttermilk Apple Coffee Cake With Pecans Recipes

APPLE PECAN COFFEE CAKE

Steps:

• Preheat oven 350 degrees. Prepare cake pan by spraying with non-stick spray, lining with parchment paper and spraying again with non-stick spray. I used a 9x13 cake pan, but this cake also works well in a round cake pan. It would probably also make excellent muffins.
• Mix ingredients for Pecan Streusel together in a bowl. Using your hand, cut the butter into the other ingredients until all ingredients are moist and resemble a course crumble.
• For the cake, in a large bowl of a mixer with a paddle attachment, mix the eggs, butter, buttermilk and applesauce together until well blended.
• In a separate bowl, sift all of your dry ingredients together.
• Add about 1/4 of dry ingredients to the diced apples. Toss the diced apples with the dry ingredients until well coated.
• Mix the remaining dry ingredients into the buttermilk mixture in the mixer. Mix on medium speed for 2 minutes. Stir in the apples.
• Pour the cake batter into the prepared cake pan so it's 3/4 of the way full.
• Sprinkle the Pecan Streusel over the cake evenly.
• Bake for 45-50 minutes. The cake is done when the cake springs back when lightly touched, the top has a nice crust and a toothpick inserted in the center comes out clean. The sides of the cake will separate from the cake pan as it cools. Invert the cake out of the cake pan and remove paper from bottom after cake has cooled slightly. Enjoy!

BUTTERMILK-APPLE COFFEE CAKE

Steps:

• Preheat oven to 350°.
• To prepare the cake, combine the first 4 ingredients in a small saucepan over med-high heat. Cook 5 minutes or until syrupy, stirring; cool.
• Spoon the flour into a dry measuring cup.
• Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk.
• Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended; add the egg and extracts, beating well.
• Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition.
• Spoon the batter into 8 inch round cake pan coated with cooking spray.
• Arrange apple mixture over cake; top with almonds.
• Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan.
• Cool in pan on a wire rack for 10 minutes.
• Quickly invert cake onto wire rack, then invert onto serving plate.
• Prepare the glaze and drizzle over cake.
• Serve warm.

APPLE PECAN COFFEE CAKE

Steps:

• In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13x9-in. baking dish. Top with apples. Carefully spread remaining batter over apples., For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BUTTERMILK APPLE COFFEE CAKE WITH PECANS

Steps:

• Preheat the oven to 350°F.
• Lightly grease an 8-inch round cake pan.
• In a small bowl, combine apples, brown sugar, lemon juice and cinnamon. Set aside.
• In a large bowl, whisk together the gf flour, xanthan gum, baking soda and salt.
• In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended.
• Add the egg and extracts; beating well.
• Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture.
• Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out.
• Arrange the apple mixture over the cake.
• Sprinkle with the pecan pieces.
• Bake for 25 minutes or until the cake begins to pull away from the sides of the pan.
• Cool in the pan on a wire rack for 10 minutes.
• Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla extract.
• Drizzle glaze over cake.
• Serve cake warm or at room temperature.

BUTTERMILK COFFEE CAKE

Steps:

• In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.

CARAMEL APPLE PECAN COFFEE CAKE

Steps:

• 1. Cream shortening and l/2 cup butter: gradually add 2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
• 2. Combine 3 cups flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into a greased and floured 13- x 9- x 2-inch baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.
• 3. TOPPING:
• 4. Combine 1/2 cup flour, 1/2 cup sugar, and cinnamon, mixing well. Cut in 3 tablespoons butter with a pastry blender until mixture resembles coarse meal; stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350° for 55 minutes. This cake should be a darker brown around edges in order to be done. Cool completely.
• 5. Mix drizzle & drizzle over top of cake.