Saturday, November 20, 2010

Caramel Pecan Coffee Cake

From my chocolate class I had some caramel pecans left. Sally, who was assisting in the class that day, suggested me to use them up in a coffee cake. So I did! The cake looks very pretty by itself when I baked it in a Bundt pan. I was a little worried when I mixed in the egg and yogurt in the creamed butter and sugar. The batter looked really lumpy. Luckily, the cake turned out really nice. I reduced the sugar a lot because the caramel was quite sweet already. Everybody likes the cake, some went for second too.

Recipes adapted from All Recipes

• 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.

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