Deliciously buttery, but ever so slightly, and crumbly. Light yet dense. A vein of nutty goodness running through.
Adapted from: Southern Living (http://www.myrecipes.com/recipe/coffee-cake-pound-cake-50400000118307/)
Makes: 1 Bundt cake (12 cups)
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1 teaspoon ground cinnamon
1/4 cup butter
3/4 cup chopped pecans [can reduce OR skip entirely]
1 cup finely chopped pecans [bash ’em with a rolling pin inside a zip-lock bag for enhanced feelings of power]
1 cup butter [softened but not melted]
2.5 cups granulated white sugar
6 large eggs [or 5 medium (UK size) would even do]
3 cups all purpose flour
1/4 teaspoon baking soda [not powder]
8 oz. yogurt [or sour cream for a more intense flavour]
2 teaspoons vanilla extract
1/4 cup firmly packed brown sugar
1.5 teaspoons ground cinnamon
- Pre-heat oven to 350 F
- Make the pecan streusel by combining together the sugar, flour and cinnamon. Then add the quartered pieces of butter into the mixture using a fork (or your fingers, for the brave amongst us) until the mixture resembles ‘small peas’. Add the pecans and leave in the fridge until cake batter is prepared.
- Make the cake batter by cooking the pecans in an empty frying pan on a low flame on the stove. Be alert: using a wooden spatula keep turning the nuts until they are slightly browned, toasted and fragrant (about 5-7 minutes). Let cool in another dish for 20 minutes. Reduce oven to 325 F.
- Beat butter at medium speed using electric mixer
- Gradually add the granulated sugar until mixture is light and fluffy
- Add eggs; one at a time and beating until just blended after each addition
- In another bowl sift together (we all hate this bit, I know) the flour and baking soda
- Add the flour/soda mixture and yogurt to the butter mixture, beginning and ending with flour mixture, beating on low speed until just blended after each addition
- Stir in vanilla
- Now pour half the cake mixture into the prepared Bundt pan, then spread out the streusel, then pour the remaining half cake batter.
- Bake at 325 F for 1 hour and 20 minutes (it really will take that long and possibly even longer due to individual tin/oven/climate differences) or until wooden skewer inserted comes out clean.
- Cool out of pan for about an hour before serving (or not)