Name: Coffee-and-Cream Coffee Cake
Yield: 1
Ingredients: 8 tbsp. unsalted butter -; 3 3/4 c. all-purpose flour -; 3/4 c. pecan pieces -; 2 1/2 c. sugar -; 1 1/2 tbsp. cinnamon -; 1 tbsp. ground espresso -; 2 tsp. baking powder -; 1 tsp. baking soda -; 1 tsp. kosher salt -; 3 large eggs -; 1 tbsp. vanilla extract -; 1 cube sour cream -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Coffee-and-Cream Coffee Cake

1. 8 tbsp. unsalted butter -

2. 3 3/4 c. all-purpose flour -

3. 3/4 c. pecan pieces -

4. 2 1/2 c. sugar -

5. 1 1/2 tbsp. cinnamon -

6. 1 tbsp. ground espresso -

7. 2 tsp. baking powder -

8. 1 tsp. baking soda -

9. 1 tsp. kosher salt -

10. 3 large eggs -

11. 1 tbsp. vanilla extract -

12. 1 cube sour cream -

How to cook deliciously - Coffee-and-Cream Coffee Cake

1. Stage

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan with a removable bottom. In a small bowl, combine pecan pieces with 3/4 cup sugar, cinnamon, and 1 tablespoon espresso. In a medium bowl, combine flour, baking powder, baking soda, salt, and remaining 2 teaspoons espresso. Set both aside.

2. Stage

In the bowl of an electric mixer fitted with paddle attachment, beat butter until fluffy; slowly add remaining 1 3/4 cups sugar, beating until blended, about 2 minutes. Scrape down sides of bowl. Beat at high speed another 2 minutes. Reduce speed to low; beat in eggs one at a time. Beat in vanilla, and alternate beating in flour mixture and sour cream in 3 parts until smooth.

3. Stage

Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup pecan mixture. Top with another 1/3 of the batter; sprinkle again with 1/2 cup pecan mixture. Top with the remaining batter, and finish with the remaining pecan mixture. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes. Transfer to a rack; let cool in pan about 10 minutes. Run a thin knife around the outer and center edges of the cake to loosen; lifting from the center, remove cake from outer pan. Invert onto a plate. Slide a knife around the bottom of the cake to loosen; remove pan completely. Invert cake again, nut side up, onto rack. Let cool completely before serving.