Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 2 cups sweetened shredded coconut
- 1/2 cup chopped pecans
Special Equipment Needed:
- 9-inch round cake pan
- Stand mixer or hand mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer or using a hand mixer, beat the melted butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and buttermilk and beat until combined.
6. Slowly add the dry ingredients and mix until just combined.
7. Fold in the coconut and pecans.
8. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 9-inch round cake
Nutritional Information: TBD
Substitutions for Ingredients
- Coconut: You can use unsweetened shredded coconut or almond flakes instead.
- Pecans: You can use walnuts, almonds, or hazelnuts instead.
Variations:
- Add 1/2 cup of raisins or dried cranberries for a fruity twist.
- Add 1 teaspoon of ground cinnamon for a spiced version.
Tips and Tricks:
- Make sure to use room temperature ingredients for best results.
- Use a light hand when mixing the batter to avoid overmixing.
Storage Instructions:
- Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Dust with powdered sugar for a festive touch.
Garnishes:
- Toasted coconut flakes
- Chopped pecans
Pairings:
- Coffee
- Tea
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
Troubleshooting Advice:
- If the buns are too dry, add a tablespoon of buttermilk.
- If the buns are too wet, add a tablespoon of flour.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of baking.
Food History:
- Sticky buns are believed to have originated in Germany in the 18th century.
Flavor Profiles:
- Sweet
- Coconut
- Nutty
Serving Suggestions:
- Serve as a breakfast treat or an afternoon snack.
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