Cinnamon Pecan Swirl Coffee Cake
by Oct 13th, 2010 // Breakfast, Recipes
Cinnamon Pecan Swirl Coffee Cake
The brunch bunch raved about those Bacon, Egg and Cheese Biscuits but the real show stopper was this bundt cake. Everyone went crazy for it. Well, everyone except Dana. She doesn’t like nuts in her desserts. After hearing all of the ranting, Dana bravely dug in and ate around the nuts – two slices worth! Next time I’ll make her a nut free mini bundt of her own.
My kid likes any recipe where he can throw stuff around without getting the evil eye. I poured the nuts into a plastic bag and let him do the “chopping” by inviting him to kind of punch at the bag and then hit it against the counter. Weeeeeeee!
We mixed the nuts up with brown sugar and cinnamon. If I had let him he would have eaten this mixture by the spoonful. I did not because I’m somewhat of a responsible person.
Finally we made the batter and then began assembling the bundt cake. Came out better than expected and perfect for a brunch. Now for the recipe…
Cinnamon Pecan Swirl Coffee Cake
Prep Time: 15 mins Cooking Time: 40 to 50 mins
Ingredients:
1 cup plain lowfat Greek yogurt
3/4 cup butter
1 1/2 cups white sugar
2 1/2 cups all-purpose flour
3/4 cup chopped pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs
2 tablespoons ground cinnamon
1/3 cup brown sugar
1 teaspoon powdered sugar mixed with 1/2 teaspoon cinnamon
Preheat oven to 400 degrees. Mix together the brown sugar, cinnamon and chopped pecans and set aside. Grease and flour a 10 inch bundt pan. Cream white sugar and butter until light and fluffy. Add eggs one at a time and beat until well blended. Add vanilla and yogurt and beat well. Add flour, baking soda, and baking powder and mix until just blended. Pour half of the batter into the bundt pan. Sprinkle the nut mixture over the batter and then cover with remaining cake batter. Pick the pan up an inch off the counter and let it drop back onto the counter so everything settles in. Bake at 400 degrees for 10 minutes and then lower heat to 350 degreesand bake for an additional 30 to 40 minutes or until skewer inserted into the center comes out clean. Don’t over bake! Remove from oven and let cool for 15 minutes. Flip over onto a serving dish and dust with powdered sugar and cinnamon combination. Serves 10 to 12.
Ooooo, I've been waiting for this recipe. It was soooo scrumptious, I saved it for last, then I ate another piece.
Looks so good! And Greek yogurt in there too, love that.
I love pictures of little hands. I'm all about cooking with kids.
Rebecca,
I just made this tonight and will definitely make it again. The use of Greek yogurt is amazing. I bake with yogurt often but never would have thought to use Greek yogurt. What a good ingredient, especially since it provides more protein. With regard to the great batter, I liked the way it puffed up a bit due to the baking soda. It was golden-chewy-cookie-like on top, but perfectly moist in the the middle. I'm going to use this batter again in coffeecakes and cobblers My daughter doesn't like nuts in baked goods, so I substituted diced apples and that worked well. I might serve this next Rosh Hashana as apple cake, and I think it will freeze well in small tupperwares so I can give it to her for quick breakfasts, or to thaw in her lunch box.
I discovered your blog last week via another blog (maybe lifehacker or boing boing or the simple dollar?) I think I saw your broccoli muffins mentioned. Hmm…
Anyway, I'm glad I found out about your project!
Thanks and best,
Becky Wolsk
OMG. This looks delicious. I want some right now.
Delicious! I have a special brunch coming up before Halloween and I can't wait to serve this!
So – here's my question – how do you manage to take such amaaaazing pictures each time?
here are several listings in order to internet sites which i hook up to seeing that we believe they’ll be worthy of visiting.