PECAN CRUMB CAKE
Got the recipe from my sister in law. This makes a yummy crusty cake resembling a pound cake consistency.
Provided by -Mary-
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix together 1/2 cup butter, chopped pecans, crushed vanilla wafers, and 1/3 cup sugar.
- Pat mixture on the bottom and sides of 2 greased loaf pans.
- Cream remaining butter and sugar until light and fluffy.
- Add eggs and beat well.
- Mix milk and vanilla and add to batter alternately with sifted dry ingredients, starting and ending with dry ingredients.
- Pour into 2 prepared loaf pans and bake at 350 degrees until cake test done in the middle.
- Turn out on cake racks to cool immediately.
Nutrition Facts : Calories 668.6, Fat 38.7, SaturatedFat 19.4, Cholesterol 161.2, Sodium 407.5, Carbohydrate 75.2, Fiber 1.9, Sugar 47.4, Protein 8.1
CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING
Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.
Provided by Bibi
Categories Pecan Desserts
Time 1h25m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
- Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
- Combine flour, baking powder, and salt for cake in a large bowl.
- Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
- Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.
Nutrition Facts : Calories 518 calories, Carbohydrate 69.7 g, Cholesterol 91 mg, Fat 24.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 13.1 g, Sodium 258.2 mg, Sugar 38.8 g
CHOCOLATE-CHIP PECAN CRUMB COFFEE CAKE
Make and share this Chocolate-Chip Pecan Crumb Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Butter and flour a 13x9 inch baking pan.
- The topping: combine the butter, brown sugar, and pumpkin pie spice in a big bowl.
- With 2 knives, cut in the butter.
- Add in the flour and pecans; using your fingers, blend the flour and butter together to make large crumblike pieces.
- Add in the chocolate chips and quickly work them into the topping.
- The cake: sift the flour, baking powder, baking soda, salt, and pumpkin pie spice onto a large sheet of wax paper.
- In a mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy.
- Gradually add the sugars, continuing to beat until very light.
- Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, alternately beat in the flour mixture and the buttermilk, beating until the batter is just mixed.
- Add in the vanilla and mix.
- Spread the batter evenly in the prepared pan.
- Evenly sprinkle with the crumb topping, pressing it gently into the batter.
- Bake 40-45 minutes, or until the top of the cake is firm and the streusel is crisp and bubbling.
- A pick inserted into the center should come out clean.
- Let cool slightly in the pan on a wire rack.
- Serve warm, cut into squares.
Nutrition Facts : Calories 814, Fat 42.8, SaturatedFat 21.9, Cholesterol 137.9, Sodium 355.8, Carbohydrate 103.1, Fiber 3.4, Sugar 63.8, Protein 9.8
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