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Wednesday, May 11, 2011

Cinnamon Pecan Coffee Bundt Cake

Sometimes you don't need a fancy breakfast treat. Cinnamon rolls are impressive, but considerably fancy. Same with Cinnamon Raisin French Toast with POM Syrup. Both are fabulous breakfast options, but sometimes you just want something simple. Don't get me wrong. Simple doesn't mean dull. Simple doesn't mean tasteless. Rather, simple means you don't need complex ingredients or preparation to make a tried and true breakfast cake...this cinnamon pecan coffee bundt cake proves it!

Ordinary ingredients transform to make a melt-in-your-mouth coffee cake with a sweet layer of sugary crunch to break up the moist sour cream cake. I brought this to work and came home with an empty plate--need I say more?

One Year Ago: Fresh Peach Salsa

Cinnamon Pecan Coffee Bundt Cake
adapted from Stacey Snacks

for the filling-
-1/2 cup brown sugar, firmly packed
-1/2 cup pecans, finely chopped
-1 1/2 tsp cinnamon

for the cake-
-1 cup sugar
-3/4 cup butter, softened
-3 eggs
-1/2 tsp almond extract
-3 cups all-purpose flour
-1 1/2 cups light sour cream
-1/2 cup half and half
-1 1/2 tsp baking powder
-1 1/2 tsp baking soda

1. Grease and flour a 12-cup Bundt or 10-inch tube pan. Set aside. Preheat oven to 350F.
2. In a small bowl, combine filling ingredients, mixing well. Set aside.
3. Beat sugar, butter, eggs, and almond extract in a large mixing bowl until well combined. Add remaining cake ingredients while beating on low continually. Mix well.
4. Pour half of the batter into the prepared pan. Sprinkle filling over batter and spoon remaining batter over the filling.
5. Bake for 45-55 minutes, until an inserted toothpick comes out clean. Cool for 15 minutes before removing from the pan and placing cake on a wire rack. If not serving immediately, cool completely before wrapping well.