Cinamon Pecan Coffee Cake

This was my first time baking along with The Cake Slice Baker's from our new book, Southern Cakes by Nancie McDermott. While I am what some would call a picky eater, I figured this group was a way to try baking new things that normally I would never pick. So this first one what I really wanted to do was omit the pecans and raisins and have a lovely Cinnamon Coffee Cake. However since I am leaving for Mexico in 2 days and will be in a bathing suit on the beach, I decided to leave everything as the recipe called for so I wouldn't touch it! (Clever huh?)

Anyways this recipe calls for a lots of different bowls, but from what I hear the results are totally worth it! Everyone thought this cake was delicious, and I actually plan on taking the leftovers to my aunt;s house tonight so she can enjoy the rest! As I was assembling the layers I thought I would leave one section without nuts and raisins just for a sample tasting. However, it was late and once I added the second layer of batter I forgot which side was without, turns out I have one side bottom layer without and one side top layer without! Genius...right? :)

Cinnamon Pecan Coffee Cake from Southern Cakes

(Makes a 13 x 9 inch cake)

For the cake:

3 cups all purpose flour

1 tbsp baking powder

1 tsp salt

1 tsp vanilla extract

1 cup milk

1 cup (2 sticks) butter, softened

1 cup sugar

2 eggs

For the Cinnamon Raisin Filling:

1 1/2 cups light brown sugar

3 tbsp all purpose flour

3 tbsp cinnamon

1 1/2 cups raisins

1 1/2 cups coarsely chopped pecans

3/4 (1 1/2 sticks) butter, melted

Heat the oven to 350 degrees F. Grease and flour a 13 x 9 inch pan. (I used Pam for Baking)

To make the filling, combine the light brown sugar, flour and cinnamon in a bowl and stir with a fork to mix everything well. Combine the raisins and pecans in another bowl and toss to mix them. Place the cinnamon mixture, nut mixture and melted butter but the pan for later use.

To make the cake, combine the flour, baking powder and salt in a bowl. Stir the vanilla into the milk. In a large bowl combine the butter and sugar and beat with a mixer on high speed until pale yellow and evenly mixed, about 2 mins. Scrape down the bowl to ensure a good mix. Add the eggs and beat for another 2 mins, scraping down the bowl now and then, until the mixture is smooth and light.

Use a large spoon or spatula to add about a third of the flour mixture to the butter mixture and stir only until the flour disappears. Add a third of the milk and mix in. Repeat twice more until all the flour and milk mixtures have been incorporated. Stir just enough to keep the batter smooth.

Spread half the batter evenly into the prepared pan. Sprinkle half the cinnamon mixture over the batter followed by half the melted butter. Scatter half the raisins and nuts over the top. Spread the remaining batter over the fillings, using a spatula to smooth the batter all the way to the edges of the pan. Top with leftover cinnamon, butter and nut mixture, covering the cake evenly.

Bake for 45 to 50 mins until the cake is golden brown , fragrant and beginning to pull away from the edges of the pan. (Mine I took out about 40 and I think it was a little more brown than I wanted.) Place the pan on a wire rack and allow to cool in the pan for 5 to 10 minutes before serving in squares right from the pan. The cake is delicious hot, warm or at room temperature.

The cake recipe makes an entire 13 x 9 inch cake and I would totally recommend for a family holiday gathering!

Print This