Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray or butter.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the softened butter to the dry ingredients and mix with an electric mixer until the mixture is crumbly.
4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until the batter is smooth.
6. Fold in the chopped pecans.
7. Pour half of the batter into the prepared cake pan.
8. Drizzle half of the caramel sauce over the batter.
9. Pour the remaining batter on top of the caramel sauce.
10. Drizzle the remaining caramel sauce over the top of the batter.
11. Use a knife to swirl the caramel sauce into the batter.
12. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
13. Let the cake cool for 10 minutes before removing it from the pan.
14. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Fat: 17g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 280mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 32g
Protein: 6g
Substitutions for ingredients:
- You can substitute chopped walnuts or almonds for the pecans.
- You can use store-bought caramel sauce or make your own.
Variations:
- Add 1/2 cup of chocolate chips to the batter.
- Add 1 teaspoon of cinnamon to the batter.
- Use a bundt pan instead of a round cake pan.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Use a toothpick to swirl the caramel sauce into the batter.
- Let the cake cool for 10 minutes before removing it from the pan.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or plate. Drizzle extra caramel sauce over the top of the cake and sprinkle with chopped pecans.
Garnishes:
Chopped pecans or a dusting of powdered sugar.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggs.
Food history:
Coffee cake originated in Northern Europe and was traditionally served with coffee or tea.
Flavor profiles:
Sweet, nutty, and caramel.
Serving suggestions:
Serve the cake as a dessert or as a breakfast treat.
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Taste: Sweet, Nutty, Caramelized, Buttery, Rich