Saturday, November 20, 2010
Caramel Pecan Coffee Cake
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 cup butter, softened
• 1 cup light yogurt
• 1 cup white sugar
• 2 eggs
• 1 tablespoon vanilla extract (reduce if you are using vanilla yogurt)
• 1/3 cup caramel
• 1/2 cup chopped pecans
1. Preheat oven to 350 degrees F. Grease Bundt pan with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream the butter and sugar until light and fluffy. Gradually beat in yogurt. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread half of the batter into prepared pan.
3. Combine caramel with pecans. Arrange the mixture on top of the batter. Do not get too close to the sides, otherwise the cake will split when you flip it out.
4. Spread remaining batter on top.
5. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
6. Dust with icing sugar for presentation.
Or you can replace caramel with ¼ cup of brown sugar, ½ tsp of cinnamon, and 1-1.5 tbsp of melted butter to mix with pecan for filling.