Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
3. Add the softened butter, milk, egg, and vanilla extract to the dry ingredients. Mix with an electric mixer until well combined and smooth.
4. Pour the batter into the prepared pan and spread it evenly.
5. In another mixing bowl, combine the chopped pecans, brown sugar, melted butter, honey, and heavy cream. Mix well.
6. Spoon the pecan mixture over the batter in the pan, spreading it evenly.
7. Use a knife or spatula to swirl the pecan mixture into the batter, creating a marbled effect.
8. Bake the coffee cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the coffee cake to cool in the pan for 10 minutes, then remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
10. Optional: pipe a drizzle of honey or melted chocolate over the top of the cooled coffee cake for added decoration.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 21g
Carbohydrates: 50g
Protein: 5g
Sodium: 290mg
Sugar: 30g
Substitutions for ingredients:
- Chopped walnuts or almonds can be used instead of pecans.
- Light brown sugar can be used instead of dark brown sugar.
- Margarine or vegetable shortening can be used instead of butter.
- Almond milk or soy milk can be used instead of regular milk.
Variations:
- Add a teaspoon of cinnamon to the pecan mixture for a spicier flavor.
- Substitute the honey in the pecan mixture with maple syrup or agave nectar.
- Add a cup of fresh or frozen berries to the batter for a fruity twist.
Tips and tricks:
- Make sure the butter is softened before adding it to the batter to ensure a smooth texture.
- Use a toothpick or cake tester to check if the coffee cake is done. If it comes out clean, the cake is ready.
- Allow the coffee cake to cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the coffee cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of coffee cake for 10-15 seconds to warm it up before serving.
Presentation ideas:
Serve the coffee cake on a decorative platter or cake stand. Dust the top with powdered sugar for added elegance.
Garnishes:
Sprinkle chopped pecans or sliced almonds over the top of the coffee cake for added texture and flavor.
Pairings:
Serve the coffee cake with a hot cup of coffee or tea for a cozy breakfast or dessert.
Suggested side dishes:
Fresh fruit, yogurt, or scrambled eggs make great side dishes for this coffee cake.
Troubleshooting advice:
- If the coffee cake is too dry, try adding a tablespoon of milk to the batter.
- If the pecan mixture is too thick, try adding a tablespoon of heavy cream to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the coffee cake to prevent contamination.
Food history:
Bear claws are a popular pastry in many cultures, typically made with almond paste or marzipan. This coffee cake recipe takes inspiration from the classic bear claw pastry, incorporating the flavors of pecans and honey.
Flavor profiles:
This coffee cake is sweet and nutty, with a hint of honey and vanilla.
Serving suggestions:
Enjoy a slice of this coffee cake for breakfast, brunch, or dessert.
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Taste: Sweet, Nutty, Buttery, Cinnamon, Moist, Cinnamon-Spiced